This side dish is the ideal accompaniment for roast pork – tart apples and sweet caramelised onions cutting through the fattiness of the meat.
This recipe could easily serve 8 – but will be great the following day with leftovers.
Apple and Potato Gratin
700g Onions (Finely Sliced)
1kg Maris Piper Potatoes (Peeled and Sliced)
800g Granny Smith Apples (Cored and Sliced)
50g Unsalted Butter
1tbsp Golden Caster Sugar
1 Glass Dry White Wine
Handful Thyme Sprigs
Freshly Ground Black Pepper
25ml Olive Oil
1) Pre heat the oven to 200C. In a large casserole dish on the stovetop, sauté the onions in the sugar, butter, thyme and a little salt over a medium heat for 10 minutes until lightly browned. Turn up the heat and add the water and wine. Reduce until 1/4 of the liquid remains.
2) Remove the onions from the dish and mix with the potatoes, apples and a little salt and pepper in a large bowl. Return to the casserole dish and transfer to the oven, covered.
3) Bake the gratin covered for 1 hour. After 1 hour remove the lid and drizzle the top of the gratin with the olive oil. Bake for a further 15 minutes until golden.
These roasted carrots are truly delicious – great with roast meats and game! Using heather honey keeps the carrots super aromatic and this is accentuated by a good amount of fresh rosemary. Lemon juice and zest stops everything becoming too sweet, whilst a little cumin brings out the flavour of the carrots.
Using local, organic carrots and good quality honey will give fantastic results! I prefer heather honey but any good quality, non-comb honey will work great.
Honey Roasted Carrots
1kg Carrots (Peeled and Chopped into Large Chunks)
30ml Olive Oil
2tsp Sea Salt
2 Sprigs Fresh Rosemary
1 1/2tsp Cumin Seed
1 Lemon (Juice and Zest)
1) Pre heat the oven to 180C. In a large roasting pan, melt the butter and olive oil over a high heat on the stove top. Add the carrots, salt and rosemary and cook on the stove for 10 minutes until the carrots are slightly golden.
2) Transfer to the oven and cook for a further 20 minutes, tossing the carrots halfway through cooking.
3) Remove the carrots from the oven and return to the stove top. Over a medium heat, add the honey, cumin seeds and lemon juice. Toss the carrots in the mixture and cook for 2 minutes until the lemon juice has reduced and coats the carrots. Serve.
Hello all! I am finally back after a very long and very lavish Christmas and New Year! I hope you had a wonderful time and are still feasting on festive treats!
I have had several requests to share the recipe for the couscous I served with my Spiced Lamb Meatballs. Couscous is a brilliant accompaniment to African and other Eastern foods and is also a great alternative to rice.
I am sure we have all had experiences of bland and lifeless couscous – and for this there is no excuse. Using vegetable or chicken stock instead of water and getting creative with the herbs and spices ensures your couscous will be full of flavour, adding extra interest to your main dish.
I have adapted this recipe from my mainstay recipe for couscous to serve with lamb – adding a good handful of freshly chopped mint and cooking with a little chicken stock. If serving with something simple like lamb steak add additional dried fruits such as cranberries, apricots or figs and experiment with different spices (sumac is always a winner) – I would love to hear of your successes!
Couscous (For Lamb)
Serves 4 as a side dish
500g Weak Chicken Stock (Boiled)
1 Lemon Juice and Zest
Zest of 1 Orange
25g Unsalted Butter
Large Handful Chopped Mint
Sea Salt and Freshly Ground Black Pepper
1) Place the couscous in a large bowl with the sultanas and butter. Pour in the boiling chicken stock and stir. Cover the bowl with some kitchen towel and leave to stand for 10-15 minutes, stirring occasionally.
2) Once the couscous has ‘cooked’ add the remaining ingredients and combine with a fork – fluffing the couscous as you mix in the ingredients.
3) Season to taste. Keep warm until ready to serve or allow to cool and serve cold.
I was after a simple side dish to accompany some lamb and oregano patties for a weekday supper – although its a bit early for celeriac I couldn’t resist knocking up some remoulade.
Celeriac’s robust nutty flavour fits fantastically with the tang of wholegrain mustard and lemon, a true classic.
The remoulade is great served on beef sandwiches, in salads, with burgers – it is very versatile and an instant hit. This is my simplified version for a quick midweek supper and will keep in the fridge for a few days.
1 Small Tub Crème Fraîche
1 tbsp Wholegrain Mustard
Juice of 1/2 Lemon + Zest
Handful of Chopped Chives
1) Trim and peel the celeriac then slice thinly and cut into thin matchsticks (time consuming I know, but it is worth it!).
2) Fold the sliced celeriac with the crème fraîche, wholegrain mustard, lemon juice and zest and chives.
It really is that simple! Enjoy.