Potatoes Archives Page 4 of 6 - Kitchen Garden Magazine

POTATO & EGG SALAD

13th February 2017 Steve Ott Recipes

The secret to a good potato salad is seasoning the potatoes while they are still warm. SERVES 4-6 Preparation time: 25 minutes | Cooking time: 20 minutes • 800g/1¾lb potatoes • 3 tbsp white wine vinegar • 2 celery stalks, diced • 2 spring onions, diced • 4 hard-boiled eggs, peeled • 3 tbsp mayonnaise • 1 tsp mustard powder…

Podcast 13: You say potato, and I say… Heritage

18th January 2017 Rachel Atkins Podcast

The Kitchen Garden Magazine Podcast is here, packed full of hints, tips and advice from the team. Happy new year and welcome to episode 13 of the podcast. This week Rachel Atkins reads Rob Smith’s feature on heritage potatoes, that most versatile of edibles, exploring its rich history and sharing with us some favourite varieties.…

Cheesy Mashed Potato with Savoy Cabbage

13th January 2017 Steve Ott Recipes

Serve up a plate of cheese mash that the whole family will enjoy. SERVES4 Preparation time: 15 minutes Cooking time: 25 minutes • 1kg/2lb potatoes, peeled • 100g/3½ oz butter • 1 small savoy cabbage, finely chopped • ½ tsp nutmeg • 50g/2oz cheddar grated 1. Put the potatoes into a large saucepan of water. Bring to the boil, then…

Hutton Criteria replace Smith Period for blight alerts

6th January 2017 Steve Ott News

For the past 60 years, a ‘Smith Period’ has been the determiner of high risk of potato blight – but last month new criteria were revealed which aim to improve the accuracy of late blight warnings. Arising from research at the James Hutton Institute, the Hutton Criteria are said to be a significant advance on the Smith Period, which was…

Baked leeks with sour cream and mustard

6th December 2016 Steve Ott Recipes

By Gaby Bartai. Leeks are a curious case; they’re definitely more of a ‘proper’ vegetable than the other alliums, but they rarely get served up as a vegetable side dish. Here’s a recipe to remedy that. Pair it with chicken or sausages (pork or vegetarian) and reassuring quantities of mashed potato. Ingredients (serves 2) A small knob of butter 400g (14oz)…

Breakfast eggs with spinach

25th November 2016 Steve Ott Recipes

Set yourself up for a good start with this filling and nutritious breakfast of perpetual spinach and eggs. SERVES 2 Preparation time: 10 minutes Cooking time: 20 minutes • 2 large potatoes • 1 large handful of perpetual spinach, washed and chopped • 1 onion, chopped • 2 eggs • 1 tsp jalapeños • Salt and pepper • 50g/2oz cheddar,…

Carrot Rosti

25th November 2016 Steve Ott Recipes

Surprisingly easy to make and so tasty, these carrot and potato rostis make a wonderful cooked lunch or a light supper if served with an egg SERVES 4 Preparation time: 20 minutes Cooking time: 20 minutes • 800g/1lb 12oz potatoes (‘King Edward’ or ‘Maris Piper’) • 2 medium carrots • 1 medium onion • 1 large egg, lightly beaten •…

Spiced squash and potato wedges

2nd November 2016 Steve Ott Recipes

Winter squash and potatoes make a very happy marriage. Serve this up with a tray of sausages for an easy midweek supper – or an outdoor feast around a Guy Fawkes’ bonfire. Ingredients (serves 2) 350g (12oz) floury potatoes, peeled and cut into wedges 3 tbsp olive oil 350g (12oz) winter squash (prepared weight), peeled, deseeded and cut into wedges…

Herb Butter Hasselback Potatoes

26th October 2016 Steve Ott Recipes

Bring a little Nordic charm to your Christmas table with these tasty Swedish potatoes. Smother them in herb butter for a sure crowd pleaser over the festive period. They make a great alternative to a roasted spud. SERVES 4 Preparation time: 10 minutes Cooking time: 45 minutes • 12 medium potatoes • 2 tbsp olive oil • 60g/2oz butter, melted…

Butternut Squash Lasange

4th October 2016 Steve Ott Recipes

Creamy, sweet and savoury, this is a comfort food that will warm you up on a cold winter night. SERVES 4 Preparation time: 30 minutes Cooking time: 50 minutes • 2 tbsp olive oil • 1 large butternut squash • 1 tsp sea salt • Large knob of butter • A large bunch of sage • 3 cloves of garlic,…

Carrot & Coriander Soup

20th September 2016 Steve Ott Recipes

A classic way to use up some of your seasonal carrots. Enjoy the fresh taste of this easy soup. SERVES 4 Preparation time: 10 minutes Cooking time: 20 minutes • 1 tbsp olive oil • 1 large onion, chopped • 2 tsp ground coriander • 1 potato, peeled and diced • 50g (2oz) red lentils • 450g (15oz) carrots, peeled…

Spicy Kale Pasties

12th September 2016 Steve Ott Recipes

These vegetarian pasties are great to make up for a picnic, or a party for easy one-handed eating! MAKES 6 pasties Preparation time: 1 hour 30 minutes | Cooking time: 30 minutes You can get creative with the filling too – try adding cooked sweet potato or chickpeas. FOR THE DOUGH: • 225ml warm water •…

Urban food for thought

8th August 2016 Steve Ott News

Each issue of London Essays, which is available free online, focuses on a single theme, and this time it’s London’s food scene. The latest issue of London Essays includes an inspiring piece about Capital Growth, the London food-growing network, which set out to create 2,012 new food-growing spaces in the capital by the year 2012, and now has over 2,500…

Baked Fennel Fish

8th July 2016 Anna Pettigrew Recipes

A zesty and flavourful dish that is both easy to prepare and impressive to look at. SERVES 4 Preperation time: 15 minutes | Cooking time: 35 minutes | Total time: 50 minutes • 750g (1lb 10oz) potatoes, thinly sliced • 2 red onions, peeled and sliced • 1-2 cloves garlic, peeled and…