- 100g vegetable suet
- 100g self raising flour
- 2- 4 tbsp Fennel seeds
- 1 tsp Lemon Thyme
- 4 tbsps water to bind together
- sea salt & pepper to season
- To make the dumplings, rub the flour and butter/suet together so it looks like breadcrumbs.
- Stir in the fennel, lemon thyme and sea salt and pepper to season and set aside.
- Add water to bind together to form little small dough balls as it takes longer for the dumpling to cook. Then set aside until use.
- Place in boiling stock and simmer for 20 mins .They should float to the top when cooked and look shiny.
- You could use Caraway instead of Fennel seeds and oregano instead Thyme.
- 1 medium carrot, grated use 2oz /50g & 1 small sprig rosemary, chopped
- I Minced garlic clove and 1oz / 25g chopped parsley
A tasty side dish to celebrate the hearty potato. Serve with any meat.. fish or vegetarian meal.
If you don’t like parmesan, then use a smoked applewood cheddar or pecorino.
2 whole large red or White potatoes thinly sliced
1 small onion finely chopped
¼ teaspoon sea salt
1 clove of garlic finely chopped or crushed
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon pepper
¼ teaspoon dried parsley
¼ teaspoon dried rosemary
2 tablespoons olive oil
1 tablespoon grated parmesan cheese
- Preheat oven at 375f 190c
- Slice potatoes, and onion thinly.Try to keep the slices at a similar size so that they cook evenly.
- Crush garlic and add mix herbs, sea salt, olive oil and sliced potatoes together in a bowl.
- Turn and coat the potatoes with the mixture liberally
- Layer the mixture evenly onto a baking tray.
- Sprinkle with parmesan about 5 minutes before cooking time has finished.
- Just so it melts into the potatoes.
- Bake until golden for 20 minutes.
- New potatoes
- Salami Slices (I used peppered German), cut into strips
- 3 spring onions, finely shredded
For the salsa verde
- 50g watercress
- 2 cloves garlic
- 10 anchovy fillets (the brown, salty kind) (optional)
- 1 tablespoon red wine vinegar
- Juice of 1/2 small lemon
- Extra virgin olive oil
- 1 small handful capers
- 1 small handful cornichons (baby gherkins)
- 1 small handful each basil leaves, parsley leaves and mint leaves
- 1 tablespoon wholegrain mustard
- Watercress salsa
- Cook the potatoes until just tender, drain and set aside in a serving dish.
- Add the salami slices to a hot, dry pan and cook until crispy. Drain on kitchen paper.
- Add some watercress salsa to the potatoes, mix in the salami and sprinkle over the onions.
Prep Time: 5 mins
Cook Time: 20 mins
- 350g waxy potatoes
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 onion, chopped
- 1 red chilli, finely chopped
- 400g can chopped tomatoes
- 2 tbsp fresh coriander, chopped
- Cut potatoes into 2cm cubes.
- Heat 1 tbsp oil in a large saucepan and fry the cumin and ground coriander for 1 minute, add the onion and fry for 5 minutes. Add the chilli and potatoes, season well.
- Add 200ml water, cover and cook for 8 minutes.
- Add the tomatoes and cook uncovered for a further 5-7 minutes or until tender.
- Stir in the fresh coriander just before serving.
- 50g butter
- 2 parsnips, peeled and diced
- 1/4 tsp of grated nutmeg
- 1 tbsp of chopped fresh rosemary
- 100g cranberries (stoned & chopped) use dried if not available
- Minced peel of one lemon
- Minced peel of two clementines
- 3 tbsp chopped fresh parsley
- 300g bread, cubed (or try wholemeal, sourdough) always take off crusts and preferably a day old
- 1/4 tsp each salt and pepper or to taste
- 230g walnut pieces,
- 3 eggs
- 250 ml apple sauce
- 2 tsp of Womersley Orange & Mace Dressing
- Melt butter in a large frying pan over medium-high heat.
- Add the parsnips and nutmeg and cook until they are tender and browned, which should take about 8 minutes.
- Transfer them to a large bowl and add the rosemary, cranberries, parsley, clementines and bread.
- Season to taste with salt and pepper. Add the Orange & Mace Dressing.
- Beat the eggs and apple sauce together and toss in with the bread mixture and walnuts.
- Bake covered with foil, for 20 minutes then remove the foil and bake for another 20 minutes.
- Use a vegetarian option with cooked rice or quinoa instead of bread to make nut loaf
- Use within a joint of ham, gammon, pork or turkey.