Sweet potato gratin

This potato dish is also from Ottolenghi and is super tasty, and a good alternative to normal potatoes. It is great served with roast lamb or beef.

serves around 5

6 medium sweet potatoes
5 tbsps roughly chopped sage
6 garlic cloves crushed
generous amounts of salt and pepper
250ml whipping cream

Preheat the oven to 200c. Scrub the sweet potatoes but do not peel them and cut them into discs about 5mm thick.

In a large bowl mix the potatoes, garlic, sage, salt and pepper together. Arrange the slices in an oven proof dish, tightly in rows standing up. Sprinkle any leftover garlic sage mix on top. Cover the dish in foil and roast in the oven for 45mins.
Remove the foil and pour the cream over evenly and place back in the oven uncovered for around 25 mins.
By this time the cream should have thickened and the potatoes be totally soft.

Serve hot out the oven in the dish.

River cafe polenta, almond and lemon cake

This week has been a bit up and down with the weather, lots of rain and then an absolute scorcher yesterday in the 30˚s. Yesterday was an especially good day because not only did I get a little bit less pasty but I also stood up on my surfboard about 10 times!! I did almost die about twice getting absolutely smashed by waves and ended up with my hair looking a bit like a loo brush but very happy!! Since the weather has been crappy I made a huge cake, and I think this could be my newest most favourite cake I have ever made. I have been trawling through my River cafe books and there is so much amazing stuff so since I have all kinds of great ingredients on my door step I am going to go nuts and try loads this month. Serves 12 450g unsalted butter, softened 450g caster sugar 450g ground almonds 2 teaspoons good vanilla essence 6 free range eggs zest of 4 lemons juice of 1 lemon 225g polenta flour or fine semolina 1 1/2 teaspoons baking powder 1/4 teaspoon of salt Preheat the oven to ...

I ♥ Biarritz

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Poached Pear Crumble

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