Baked courgette, potato and mozzarella cakes - adapted from a recipe in Delia’s Vegetarian Collection. With poached egg and beans #breakfastfordinner
Tacos
Mushroom, potato and caerphilly cheese with guacamole on homemade tortillas
Age Jaga
Japanese stew with potatoes, tofu and pak choi
Roasted butternut squash, dauphinoise potatoes
I had this in a pub for Sunday lunch and thought it would be easy to recreate.
Just halve the squash, scoop out the seeds, score diagonally all over, drizzle with olive oil, herbs, dried chilli and chuck in a few squashed cloves of garlic. Halfway through cooking I popped some taleggio cheese and breadcrumbs on top. Takes about 45 mins - an hour cooking in total.
Patatas con (veggie) chorizo
Josh bought some veggie chorizo to try.. neither of us were entirely convinced on the flavour but he made it into a tasty potato dish topped with fried egg
Age Jaga
Japanese stew with potato and deep-fried tofu. This time I added green beans for crunch and colour, and some seven-spice for a kick.
Polenta bake with Garlic and herb mini roast potatoes
- readymade solid polenta
- tomato sauce
- spinach
- mushrooms
- mozzarella
Griddle the polenta in olive oil and thyme then place in a dish and spoon over tomato sauce (onion, garlic, oregano, tinned tomatoes, sun dried tomatoes), grilled mushrooms and wilted spinach. Dot with mozzarella and bake for 20 minutes
Age Jaga
Japanese potato and tofu stew - it came to Japan via the British after WW2 so it’s essentially an English-style stew but with Japanese flavourings. The age (frozen then deep-fried tofu) really soaks up the flavours and becomes very juicy and tasty.
Homemade gnocchi
Blue cheese, mushrooms, spinach and parmesan
Gratin dauphinoise
Potatoes, cream, garlic, butter, salt, pepper
