Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Stock Infused Potatoes

By: Laurence Guy

This is a great simple technique that you can almost endlessly play around with.

  • First clean and quarter your potatoes and put them in a saucepan.
  • In the pan white wine, a good pinch of sea salt, some mixed seasonal herbs like thyme and bay though dill also works very well, and finally 500ml of vegetable stock or enough to cover the potatoes.
  • Bring to the boil and leave covered for eight to ten minutes or until tender.
  • Serve as they are with a little butter and black pepper or try dressing with lemon juice, olive oil and freshly grated parmesan.

Ingredients

  • approx 500g potatoes
  • 1 glass white wine
  • mixed seasonal herbs
  • 500ml vegetable stock

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