Bacon & Mixed Root Vegetable Rosti

Adapted from a traditional Swiss recipe based on potatoes, this variation can be eaten as a meal in itself.

Serves: 4; Prep: 15 mins; Cook: 20 mins

Ingredients:
1 lb (450g) potatoes; 8oz (225g) parsnips; 8oz (225g) carrots, peeled and grated; 4 rashers smoked back bacon, diced; salt and fresh ground black pepper; 4 tbsp (60ml) chopped fresh chives; 1oz (25g) butter; 2 tbsp/30ml olive oil.

Method:

Cook the potatoes in their skins in boiling salted water for 10 minutes. Drain and leave to cool.
Cook parsnips in the same way until tender, drain and leave to cool. Peel both the vegetables, coarsely grate them and mix with the carrots.
Fry the bacon until crisp and mix with the grated vegetables. Season well and mix in the chives.
Heat the butter and half the oil in a 23cm/9in heavy based (preferably non-stock) frying pan. When hot, spread the vegetable mixture evenly into the pan. Lower the heat and cook for 10 minutes. To turn the rosti over, place a plate that fits snugly over it. Turn the rosti out onto the plate.
Add the remaining oil to the pan and, when it’s sizzling, slide the rosti back into the pan, cooked side uppermost.
Cook for a further 10 minutes, adding the remaining oil to the pan. Turn out onto a plate and serve hot.

Tip: The rosti can be cooked in the oven in which case you don’t have to reverse it onto a plate. Simply cook as described for the first 10 minutes, then put in a hot oven for 10-15 minutes, until golden.

Visit my shop to download this and 9 other Ham, Gammon and Bacon recipes in the Ham, Gammon & Bacon Volume 1 book. A recipe card is also available for download here.

Okra with Green Mango and Lentils

If you like Okra, otherwise known as ladies fingers, you’ll love this spicy, tangy dish

Serves: 4

Ingredients: 115g (4oz) yellow lentils (toor dhal); 3 tbsp corn oil; 1/2 tsp onion seeds; 2 onions, sliced; 1/2 tsp ground fenugreek; 1 tsp ginger pulp; 1 tsp garlic pulp; 1 1/2 tsp chilli powder; 1/4 tsp turmeric; 1 tsp ground coriander; 1 green mango, peeled and sliced; 1 lb (450g) okra, cut into 1 cm (1/2 in) pieces; 1 1/2 tsp salt; 2 fresh red chillies, seeded and sliced; 2 tbsp chopped fresh coriander; 1 tomato, sliced

* Wash the lentils thoroughly and put in a saucepan with enough water to cover. Bring to the boil and cook until soft but not mushy. Drain and set on one side.
* Heat the oil in a deep round-bottomed frying pan or a Karahi and fry the onion seeds until they begin to pop. Add the onions and fry until golden brown. Lower the heat and add the ground fenugreek, ginger, garlic, chilli powder, turmeric and ground coriander.
* Add the mango slices and the okra. Stir well and add the salt, red chillies and fresh coriander. Stir-fry for about 3 minutes, or until the Okra is well cooked. Finally, add the cooked lentils and sliced tomato and cook for a further 3 minutes. Serve hot.

Baked Cod Fillet with Vegetables

If you’re planning a buffet and would like to offer your guests one hot dish, this recipe works just as well hot or cold. Simply add the chickpeas, oregano and wine vinegar to the vegetable mixture while it’s still hot.

Serves: 12; Prep: 3 mins; Cook: 30 mins; Cals: 154

Ingredients: approximately 4 tsp salt for the aubergines; 2 aubergines, diced into 1 cm / 1/2 in cubes; 120ml / 4 fl oz virgin olive oil; 1.8kg/4lb thick cod fillets, skinned; 2 cloves of garlic, peeled and finely chopped; 6 courgettes, diced into 1cm / 1/2 in cubes; 2 x 400g cans whole peeled plum tomatoes, drained, seeded and roughly chopped; 1 x 420g can chickpeas, drained and rinsed; 1 x 15g pack fresh oregano leaves only, chopped; 75ml/3 fl oz red wine vinegar; salt and freshly ground black pepper

Preheat the oven to Mark 4/350oF/180oC. Lightly salt the aubergines, put into a colander set over a bowl and leave for about an hour. Discard any juices and gently squeeze the aubergines with kitchen paper to soak up any excess liquid.
Oil a roasting tin with 25ml/1 fl oz of the olive oil. Cut the cod into 7.5cm / 3in pieces, removing any bones, and place in the tin. Cover with foil and bake for about 20 mins or until the fish is just cooked. Using a fish slice, carefully transfer the fish to a serving dish. Drain off and discard any excess liquid.
Heat 50ml/2 fl oz olive oil in a large frying pan and add the garlic. Sauté over a medium heat for 1-2 minutes, then add the aubergines and sauté for 2-3 minutes. Remove aubergines from pan, add remaining oil and courgettes and sauté for about 2 minutes until softened. Add the tomatoes and cook for 1-2 minutes.
Cool mixture slightly, then stir in chickpeas and oregano. Add the vinegar and season with salt and pepper. Spoon the vegetable mixture over the fish and serve hot or just at room temperature.

Tasty Ways with Mushrooms

Peel and dice 1 large potato and fry in a little melted butter for 10 mins until golden. Set aside, then fry 250g (9oz) mushrooms and 6 rashers of unsmoked chopped bacon in the pan until bacon is crisp and the mushrooms are soft. Drain potatoes, mushrooms and bacon on kitchen paper. Toss in a large bowl with the contents of a 142g (5oz) packet of spinach salad, a light dressing and garnish with fresh basil.
Stir-fry a little crushed garlic and grated root ginger in hot oil for 1-2 minutes, then add 1 bunch of chopped spring onions and 450g (1 lb.) mixed mushrooms. Stir-fry until the mushrooms begin to soften, then add 60ml (4 tbsp) teriyaki sauce and 30ml (2 tbsp) light soy sauce. Simmer for 2-3 mins then serve with rice or noodles.
Stuff flat mushrooms with a mixture of cooked white rice, chopped tomatoes, diced mozzarella cheese and fresh chopped basil. Season and drizzle with a little virgin oil and bake in a hot oven for 10-15 mins until tender. Serve with salad or crusty bread.