POLENTA POTATOES JAMIE OLIVER RECIPES

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base. To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through. Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go. Drizzle with 2 tablespoons of olive oil, season with sea salt and black pepper, and roast for 1 hour, or until the potatoes are golden and tender. Remove and leave to cool. Twist each sausage in the middle so you can cut each one in half. Now, for a bit of fun, I like to use a small sharp knife to make an incision into each one, creating a little hole ready to stuff with whatever will elevate your sausages to an even higher level of joy. Cut the bacon rashers in half, then, working one at a time, press the side of your knife across each mini rasher to stretch it out. Place a sausage on each, wrap it up, then skewer with a cocktail stick or a sharpened sprig of rosemary. Nestle the wrapped sausages in among the cool potatoes, then cover and refrigerate overnight. TO SERVE Preheat the oven to 190°C/375°F/gas 5. Peel the garlic and pound up in a pestle and mortar with a small pinch of salt, then mix in the polenta and finely grate in the walnuts. Sprinkle over the potatoes, then drizzle with 1 tablespoon of oil. When the Epic mixed roast comes out, roast the potatoes for 1 hour, or until hot and crisp, and the sausages are golden and cooked through.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
  3. Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
  4. Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
  5. Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
  6. A few minutes before your potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic. At this point, add 1 tablespoon of maple syrup (if using) and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch!
  7. Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
  8. Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.