potato
Lentil and potato stew
 Whole button onions add a hint of sweetness to this warming winter stew, thickened and coloured by the lentils which absorb its hearty flavour as they swell. |
 Lentil and potato stew |
Pollack and Mussel Fish pie
Smooth potato, tinged golden with carrot and saffron, covers a blend of succulent white fish and mussels to make a crisply topped pie. |
 Pollack and Mussel Fish pie |
Gratin Dauphinois
This dish can be made and baked in advance; reheat it in the oven for 20-30 minutes before serving. This is a good alternative to roast potatoes and needs no last-minute attention. |
 Gratin Dauphinois |
Potato and Green Bean Curry
Tender, sliced new potatoes and fine green beans are cooked in an aromatic mixture of butter and delicate spices, and can be served with rice or naan bread, or as a side dish to another curry. |
 Potato and Green Bean Curry |
Pumpkin Soup
 The sweet flavour of pumpkin is good in soups, teaming well with other more savoury ingredients such as potatoes to make a warm and comforting dish. |
 Pumpkin Soup |
Vichyssoise
This classic chilled potato and leek soup is made from the humblest ingredients. Serve it cold for maximum effect, but it is also good hot. |
 Vichyssoise |
Cabbage, Potato and Sausage Soup
This version of a Portuguese soup, caldo verde, features the traditional potato and shredded cabbage, boosted with the delicious flavours of garlic, dill, smoky chorizo sausage and olive oil. |
 Cabbage, Potato and Sausage Soup |
Carrot and cilantro Soup (Chef's recipe)
Nearly all root vegetables make excellent soups as they puree well and have an earthy flavour which complements the sharper flavours of herbs and spices. Carrots are particularly versatile, and this simple soup is elegant in both flavour and app |
 Carrot and cilantro Soup (Chef's recipe) |
Chive vichyssoise
A generous sprinkling of chives flecks the pale creaminess of this cool, refreshing leek and potato soup and strengthens its flavour. |
 Chive vichyssoise |
German Split Pea Soup
A hearty and satisfying soup - ideal for a chilly day. Split peas and lots of vegetables give the soup body, and the broth is richly flavoured with a smoked bacon knuckle and beer. Frankfurter slices, mustard, and chopped parsley add the finishi |
 German Split Pea Soup |
Bean and Mushroom Burgers
Hungry children will love to tuck into these hearty, lightly spiced vegetarian burgers, made with wholesome ingredients and served with pitta bread, salad and a sweet red onion relish. |
 Bean and Mushroom Burgers |
Lentil cottage pie
Cabbage steamed with fennel seeds makes a crunchy contrast to the pies. You can make one large pie instead of individual ones.. |
 Lentil cottage pie |
Tuna and Corn Fish Cakes
These economical little tuna fish cakes are quick to make. Either use fresh mashed potatoes, or make a storecupboard version with instant mash. |
 Tuna and Corn Fish Cakes |
Baked Potatoes with Egg
Baked potatoes with egg makes an economical dish for a children s meal. |
 Baked Potatoes with Egg |
Watercress Potato Salad Bowl
New potatoes are equally good hot or cold, and this colourful, nutritious salad is an ideal way of making the most of them. |
 Watercress Potato Salad Bowl |
Curried Parsnip Puree
Sweet-tasting parsnips mingle with hot curry and fresh herbs to make a warmly substantial puree. |
 Curried Parsnip Puree |
Bean and Potato Open Pie
Baked beans are a favourite in most families but this is a way to dress them up. The pie 'crust' is made from mashed potato and this will hold its shape better if 1 medium egg, beaten, is added or very little milk. For a meatless dish, leave out the beef and add 3/4 cup more mushrooms. |
 Bean and Potato Open Pie |
Fennel and potato hotpot
A tomato and cucumber salad dressed with lemon juice makes a sharp contrast to the mild aniseed flavour of the fennel. |
 Fennel and potato hotpot |
Spicy Carrot Soup
Carrots and ginger bring out the best in each other, and here they are boosted with fresh green chilli and Eastern spices in a thick vegetable soup to make a real winter warmer. |
 Spicy Carrot Soup |
Split pea and potato soup
Smooth and thick, savoury and satisfying, this surprisingly elegant soup is made from everyday ingredients found in the store cupboard. |
 Split pea and potato soup |
Pumpkin Gnocchi
Gnocchi is an Italian pasta dumpling usually made from potatoes; in this special recipe, pumpkin is added, too. A chanterelle sauce provides both richness and flavour. |
 Pumpkin Gnocchi |
New Potato Parcels
These delicious potatoes may be cooked in individual portions. |
 New Potato Parcels |
Grilled, Honeyed Fruit Kebabs
Tropical and home-grown fruits marinated in scented honey and nut oil make an unusual dessert served as kebabs, sprinkled with toasted filberts, and accompanied by sweetened cream. |
 Grilled, Honeyed Fruit Kebabs |
Cheese and potato pie
The concentrated flavours of Gruyere and scallions make a piquant contrast to the gentle taste of fresh ricotta in this warming pie. |
 Cheese and potato pie |
Two layer tortilla
The name 'tortilla' shows that Spain is the source of this layered omelette. You can vary the vegetable additions, but potato is one of the best as it makes the dish more filling. |
 Two layer tortilla |
Oatmeal Bloaters
Rutabaga, carrot and potato puree makes a traditional north-country winter accompaniment to the Bloaters, and a watercress salad adds its own peppery quality to the robust flavours of the dish |
 Oatmeal Bloaters |
Potato Surprises
Potato surprises are baked potatoes with sausages and cheese hidden inside them. |
 Potato Surprises |
Festive Liqueurs
These are easier to make than wines and may be made with a variety of flavours and spirits. All these liqueurs should be allowed to mature for 3 months before drinking. |
 Festive Liqueurs |
Bombay Spiced Potatoes
This Indian potato dish uses a wonderfully aromatic mixture of whole and ground spices. Look out for mustard and black onion seeds in specialist food shops. |
 Bombay Spiced Potatoes |
Root Vegetable Casserole #2
Potatoes, carrots and parsnips are all complex carbohydrates and make a hearty, sustaining vegetable dish, high in fibre and vitamin C. The carrots are also an excellent source of beta-carotene, which is converted to vitamin A in the body. |
 Root Vegetable Casserole #2 |
Vegetable Biryani
This exotic dish made from everyday ingredients will be appreciated by vegetarians and meat-eaters alike. It is extremely low in fat, but packed full of exciting flavours. |
 Vegetable Biryani |
Blackened White Fish
Fillets of sturdy white fish are given a crunchy ground corn (maize) crust, seasoned with a fiery mixture of spices and herbs, before being seared over a fierce heat in the Cajun style and served with lemon. |
 Blackened White Fish |
Cotriade
This is the original fish chowder from Brittany. The fish that goes into it is largely a matter of what is available and what is cheap. |
 Cotriade |
Hasselback Potatoes
This is an unusual way to cook with potatoes, each potato half is sliced almost to the base and then roasted with oil and butter. The crispy potatoes are then coated in an orange glaze and returned to the oven until deep golden brown and crunchy |
 Hasselback Potatoes |
Potato Gratin #2
The flavour of Parmesan is wonderfully strong, so a little goes a long way. Leave the cheese out altogether for an almost fat-free dish. |
 Potato Gratin #2 |
Sweet Potato Rosti #2
Grated potato rosti cakes make a crunchy, individual accompaniment to grilled meat or roast game. Here they are given afresh appeal by using succulent sweet potatoes for their delicious flavour. |
 Sweet Potato Rosti #2 |
Seafood Cocktail
Serving a fish cocktail in a wine glass gives you an effect without spending money. If you have wine glasses which are rarely used— wedding presents, perhaps—here is the opportunity to get them out. The chiffonade of lettuce helps to spread the fish, while the Italian tuna mayonnaise gives extra flavour. |
Green Mayonnaise
Enliven cold white fish, a hard-boiled egg or potato salad with this colourful sauce. |
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