VEGETABLE CRUMBLE RECIPE HUGH FEARNLEY WHITTINGSTALL RECIPES

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PERFECT ROAST POTATOES RECIPE - BBC FOOD



Perfect roast potatoes recipe - BBC Food image

Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast dinner. (They're even better the next day, eaten straight from the fridge!) Each serving provides 389 kcal, 7g protein, 65g carbohydrates (of which 3g sugars), 9.5g fat (of which 4g saturates), 7g fibre and 0.3g salt.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 8

Number Of Ingredients 3

3 tbsp vegetable oil, beef dripping, or duck fat
16 Maris Piper or King Edward potatoes (each about 175g/6oz), cut into quarters or large chunks
sea salt

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Put the potatoes into a pan and just cover with water. Add a tablespoon of salt, cover with a lid, and bring to the boil. Boil for 15 minutes, until cooked (they will slide off when pierced with a knife). Drain thoroughly in a colander, then set the colander on top of the cooking pan and cover the potatoes with a tea towel. Set aside for 10 minutes to steam dry.
  • Meanwhile, put the vegetable oil, dripping, or duck fat into a roasting tin and heat in the oven for 10 minutes.
  • Gently toss the potatoes around a little in the colander. Tip the potatoes into the tin of hot fat and give it a shake to spread the potatoes out in the pan, but don't worry about turning them. Put the tin into the oven and roast for 20 minutes. At this point give the potatoes a turn and then return them to the oven for a further 20-30 minutes or until golden and crunchy. Season the potatoes with salt and pepper and serve.

Nutrition Facts : Calories 389kcal, CarbohydrateContent 65g, FatContent 9.5g, FiberContent 7g, ProteinContent 7g, SaturatedFatContent 4g, SugarContent 3g

BEETROOT SOUP RECIPE - BBC FOOD



Beetroot soup recipe - BBC Food image

Beetroot soup is not only a fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience.

Provided by Hugh Fearnley-Whittingstall

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 6

Number Of Ingredients 8

3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice
500g/1lb 2oz ripe tomatoes, halved
1 clove garlic, chopped roughly
1 medium onion, peeled and finely chopped
2 tbsp olive or sunflower oil
500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)
salt and freshly ground black pepper
125g/4oz real (i.e. Greek not Danish) feta cheese

Steps:

  • Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil.
  • Roast for 25-30 minutes in a fairly hot oven (190C/375F/Gas 5) until soft and pulpy. Rub through a sieve to remove the skin and pips.
  • Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender.
  • Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary
  • To serve cold, chill the soup in the fridge, then divide between six bowls. Using your fingers, crumble a little feta into each bowl. A sprinkling of grated raw beetroot makes a good garnish for the cold version
  • To serve hot, reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.

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PERFECT ROAST POTATOES RECIPE - BBC FOOD
Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast dinner. (They're even better the next day, eaten straight from the fridge!) Each serving provides 389 kcal, 7g protein, 65g carbohydrates (of which 3g sugars), 9.5g fat (of which 4g saturates), 7g fibre and 0.3g salt.
From bbc.co.uk
Reviews 4.3
Cuisine British
Calories 389kcal per serving
  • Gently toss the potatoes around a little in the colander. Tip the potatoes into the tin of hot fat and give it a shake to spread the potatoes out in the pan, but don't worry about turning them. Put the tin into the oven and roast for 20 minutes. At this point give the potatoes a turn and then return them to the oven for a further 20-30 minutes or until golden and crunchy. Season the potatoes with salt and pepper and serve.
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