One thing you can pretty much guarantee you can do better than a restaurant or pub can
I don't know what it is - cold fat; raw potatoes; crowding them in the pan... But anyway they are just always better at home
...so we went to buy some and saw an amazing bit of beef!
We decided to have a roast but not a roast and went back to the old Bradford spring/summer favourite; crushed potatoes.
Crispy skin is what this is all about
Dead easy. You can buy “Baking Potatoes” now and they are fine – they are just big spuds. It’s just a marketing thing – you can use any spud. The fluffier the better – King Edward are ideal.
Taazi Khumben Alu Mattar Kar - or curried mushrooms, potatoes and peas to you and me.
This is slightly adapted from a recipe in Charmaine Solomon's Complete Asian Cookbook
So here we go, no affiliation with Scotland, no particular love of Burns or Scotch Whisky so…
Potatoes and bacon with wine, cream and cheese. And not just any old cheese - it's Reblochon!
You can make this as a side dish (this recipe) or you can beef it up a bit with chicken and make it almost like a fish pie (a bit more wine and cream) with the potatoes on the top of a creamy chicken and bacon base
