Seasonal Spuds

This Pesto Potetti with Red Peppers and Parmigiana is gluten-free, rich in vitamins and good to go with this five-step recipe. 🥔

If you have a spiralizer and a bit of time free, give it a try and let us know how you get on in the comments!

Ingredients:
- 2-3 medium-sized potatoes (a firm creamy variety like Desiree works well)
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- 1 tbsp pesto
- 50g roasted mixed peppers
- 50g parmigiana cheese ribbons

Method:
1. Wash the potatoes (no need to peel) and use the spiralizer to produce the long thin spiral strips. Gently toss in the oil, salt and pepper.
2. Heat a non-stick frying pan and gently pan-fry your potetti on medium heat, stirring occasionally for 10-15 minutes or until cooked. It should start to develop a light golden colour.
3. Remove from the heat and carefully stir in the pesto.
4. Serve on plates and garnish each one with the roasted peppers and Parmigiana.

Tip: Instead of pesto, you could try it with a stir-through pasta sauce.

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Looking for a sweet potato recipe? 🍠

This Kale and Feta Sweet Potato Rösti Crust Quiche created by Emma Hatcher of uses grated sweet potato as a substitute for a traditional pastry crust. Stuffed with kale, chives and feta - the crispy crust and flavour-filled centre is one of our favourites.

For the crust:
- Butter, for greasing
- 2 large, sweet potatoes (750g)
- 1 ½ teaspoons smoked paprika
- Sea salt and freshly ground black pepper
- 35g gluten-free plain flour
- 2 medium free-range eggs, separated and lightly whisked

For the filling:
- 3 medium free-range eggs
- 150ml double cream
- 30ml whole milk
- Sea salt and freshly ground black pepper
- Small bunch of chives, finely chopped
- 125g feta cheese
- 100g Cavolo Nero, stems removed and roughly chopped

Method:
1. Preheat the oven to 180ºC / 160ºC fan / Gas mark 4. Butter a 24cm round oven dish generously.
2. Grate the sweet potatoes using a box grater and place them into a colander. Sprinkle over ½ teaspoon of salt and leave to sit for 10-15 minutes, before using a clean tea towel to squeeze out as much liquid as you can.
3. Put the potatoes into a bowl and add the smoked paprika and season well. Add in the flour and 1 of the whisked eggs and mix well to combine.
4. Tip the potato mix into your prepared oven dish and press into the base and sides to make a crust, trying hard to plug any gaps. Place in the oven and bake for 30 minutes, or until golden.
5. Remove the crust from the oven and brush with the second whisked egg. Place back into the oven for a few minutes to set.
6. To make the filling, add the eggs, double cream and milk to a jug and whisk well to combine. Season well, then sprinkle in the chives. Pour the mixture into the sweet potato crust and crumble over the feta cheese.
7. Nestle the cavolo nero in amongst the feta and place the uncooked quiche onto the middle shelf of your oven. Bake for 25 minutes, or until the centre has just a slight hint of a jiggle.
8. Allow to rest and set up for 10 minutes before eating.

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A tasty breakfast treat. 🍳

These Traditional Scottish Tattie Scones are a tasty alternative to bread, ideal for a satisfying breakfast or a delicious savoury snack.

Ingredients:
- 500g white potatoes (Maris Piper works well)
- 50g salted butter, plus 10g for frying
- 125g plain flour
- 1 tsp baking powder
- 1 tsp salt

Method:
- Peel and chop the potatoes and boil until soft.
- Mash the potatoes with butter and salt.
- In a bowl combine the flour and baking powder and add the mash. Using your hands combine it all to form a dough.
- On a well-floured board roll out the dough to the thickness of a pound coin.
- Use a large side plate as a template and cut out circles.
- Score each circle into quarters (but keep it as a whole).
- Heat a large frying pan and add a small k**b of butter. Once melted, lightly fry each circle on medium heat, turning halfway through.
- Once cooked, separate the quarters and serve with the topping of choice – we recommend black pudding and egg, or spinach and egg.

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Coated in the harissa paste and topped with a cool lemon mayonnaise, these Mini Harissa Potato and Chorizo Skewers make a great starter for guests or a light evening meal. 🥔

Ingredients:
- 8 New/Baby potatoes, sliced
- 2 tsp olive oil
- 1 tbsp harissa paste
- 100g cooking chorizo, cut into 12 slices
- ½ red pepper, deseeded and cut into 6 pieces
- ½ yellow pepper, deseeded and cut into 6 pieces

For the lemon mayo:
- 4 tbsp mayonnaise
- 2 heaped tbsp crème fraiche
- Juice and zest 1 lemon
- 1 garlic clove, grated

Method:
1. Preheat the oven to 200ºC / Fan 180ºC / Gas 6. Soak 6 bamboo skewers in water.
2. Toss the potatoes in olive oil and the harissa paste. Bake in the oven for 15 minutes. Add the peppers and toss them together, then bake for another 10 minutes, or until the potatoes are tender.
3. Remove from the oven and set aside until cool enough to handle, or cool completely until ready to serve.
4. When you are ready to serve, preheat the oven to 200ºC / Fan 180ºC / Gas 6.
5. Carefully cut the wooden skewers in half. Thread each skewer with a piece of potato, pepper, chorizo and another piece of potato. Repeat with the rest of the ingredients until you have 12 mini skewers.
6. Place on a baking sheet and cook in the oven for 10 minutes, or until the chorizo is cooked through.
7. To make the lemon mayo, mix all of the ingredients and season with salt and freshly ground black pepper.

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It’s National Cheese Lovers’ Day and we have the perfect recipe for all you cheese lovers. 🧀

This Cheese, Onion and Potato Pithivier is a modern twist on a conventional pie, which will certainly give you a tasty cheese fix. .

Ingredients:
- 2 packs of ready-rolled puff pastry
- 400g white potatoes
- 4 sprigs of thyme
- 250g cheese, a mixture of Cheddar and Emmental or any other hard cheese of choice
- 1 small onion
- Salt and pepper
- 1 egg

Method:
1. Remove puff pastry from the fridge 30 minutes before cooking.
2. Peel and thinly slice the potatoes and boil for 10 minutes with 1 sprig of thyme in the water.
3. Drain the potatoes and leave them to cool.
4. Grate the cheese, slice the onion and finely chop the remaining thyme.
5. Once the potatoes have cooled, roll out one of the packs of puff pastry onto a baking sheet lined with parchment paper.
6. Using a large plate as a template cut round to create a large circle. Prick the bottom all over with a fork.
7. Start to layer the pithivier filling leaving a 1cm rim around the outside - a thin layer of the potatoes, a pinch of seasoning followed by some onion and chopped thyme, then a generous handful of the grated cheese.
8. Start a new layer with the potatoes and carry on until you have used all the ingredients.
9. Place the other pack of puff pastry on a floured chopping board and with a slightly larger plate, cut out the top circle (this needs to be slightly bigger to stretch and cover the filling).
10. Beat the egg and brush the rim of the pastry. Place the top circle over the filling and use your thumbs to create a seal. Follow this by pressing around the edges with a fork to ensure no leakage.
11. Decorate the pithivier by taking a sharp knife and starting in the middle lightly score down the sides in a semi-circle pattern.
12. Place the pithivier in the fridge to rest for 30 minutes and preheat the oven to 190˚C / Fan 170°C / Gas 5.
13. After resting, remove from the fridge and brush with the remaining egg. Place in the oven for 45 minutes or until golden brown.

Are there any other types of cheese that you think would fit this dish perfectly? Let us know in the comments

These Retro Potato Croquettes are great for expanding your cooking repertoire and putting a twist on a traditional favourite. 🥔

Ingredients:
- 800g potatoes (A good masher like Maris Piper or Desiree works best)
- 100g cheddar cheese, 60g grated and 40g cut into small cubes
- 5 slices Serrano ham
- 1 egg, beaten
- 3 tbsp plain flour
- 150g panko breadcrumbs
- 1 tbsp olive oil
- Light oil spray
- Sea salt & black pepper to taste

Method:
1. Peel and halve the potatoes and cook in a large pan of salted boiling water until soft, for approximately 20-25 minutes.
2. Preheat the oven to 220°C / Fan 200°C / Gas 7
3. Drain and mash the potatoes and allow them to cool slightly. Season and add the 60g of grated cheese and mix through.
4. Tear the Serrano ham into small pieces. Take a small ball of potato mash and flatten it into an oval shape in the palm of your hand. Place a small amount of the Serrano ham and a cube of cheese in the middle. Fold the mash into itself ensuring the ham and cheese are tucked inside. Repeat until you have formed all of the croquettes.
5. Place the flour, beaten egg and breadcrumbs each separate plates, or in shallow bowls. Mix the olive oil through the breadcrumbs (this ensures a nice golden finish to the croquettes that you would normally get from frying).
6. Take each croquette one at a time and roll in the flour, then the beaten egg and then coat in the breadcrumbs.
7. Place on a baking tray lined with parchment paper and spray with a light oil spray. Bake in the oven for approximately 20 minutes, turning halfway through, until golden.

Do you have a favourite dipping sauce you might try with these? Let us know in the comments.

This vegan Potato Rogan Josh is a great time-saving recipe filled with flavour. Keep it super-simple, using a jar of your favourite ready-made sauce.🥘

Ingredients:
- 500g potatoes (Desiree works well, but any firm, creamy all-rounder would be fine), peeled and cut into chunks
- 2 tablespoons vegetable oil
- 2 large onions, peeled and diced
- 1 x 460g jar of rogan josh sauce
- 1 red chilli, deseeded and finely diced (optional)

To serve:
- Boiled basmati rice
- Mango chutney
- Peanuts
- Chopped cucumber and tomatoes
- Desiccated coconut
- Naan bread

Method:
1. Peel and cut the potatoes into chunks, then parboil the potatoes in salted water for five minutes. Drain and set to one side.
2. Heat the oil in a large pan that has a lid. Sauté the onions in the oil for five minutes before adding the cubed potatoes. Continue to sauté for five minutes.
3. Add the rogan josh sauce and the chilli if you want the extra heat.
4. Place the lid on the pan and simmer for ten minutes.
5. Keep warm over low heat, until you serve it.
6. Serve with rice, chutney, sambals and naan bread.

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This side dish is a bowl full of fun! 🥔

Seasoned with a dash of paprika giving it a kick, these Smoky Potato Twists are an eye-catching treat with the taste to match.

Ingredients :
- 12 medium-sized potatoes (longer, thinner potatoes work best)
- 1 teaspoon salt
- 20ml olive oil
- 1 tbsp smoked paprika

Method:
1. Preheat oven to 200˚C and place two large baking trays in the oven to heat up.
2. Push a wooden skewer through each potato, leaving the potato at one end of the skewer.
3. You can cut the potato into a spiral (or tornado) shape by hand by using a very sharp knife and cutting into the potato at the top and twisting it as you cut until you get to the bottom, or for ease use a potato spiral cutter.
4. Once the potato has been cut through, fan it out the length of the skewer.
5. Combine the olive oil with the paprika and salt.
6. Using a pastry brush distribute the oil mixture over the potatoes and place on the baking trays in a single layer. For a healthier option, spray the skewers with fry light and dust with the paprika.
7. Bake for 20-25 minutes until browned and crispy.
8. Serve the skewers as they are as nibbles or part of a meal.

Also works well with various flavours (herbs, fajita spices, garam masala) and parmesan could also be used to flavour by sprinkling a small amount over the swirls a couple of minutes before the end of cooking.

Will you be trying these? Let us know in the comments.

Reduce waste and eat well with this hearty Potato Peel Soup. 🥘

Rich in fibre, potato peel is nutritious and tasty – and a great winter warmer when used in a delicious soup!

Ingredients:
- 200g of leftover potato peel
- 10g of melted butter
- 1 onion
- 500ml whole milk
- 1 bay leaf
- Salt and pepper
- Pancetta
- Parma ham (grilled)
- Poached egg
- 500ml of chicken stock

Method:
1. Melt the butter in a large pan. Add the onions and gently cook till they are translucent. Then add the potato peel and cook for a further 10 minutes.
2. Add the milk and the stock to the pan along with the seasoning and the bay leaf. Bring to a boil. Reduce the heat and place the lid on the pan and leave to simmer for a further 15 minutes, until the potato peel is soft.
3. Take the soup off the heat and puree it with a stick blender. Heat the soup up for 5 minutes before you wish to serve it.
4. Boil some water on the hob with a splash of cider vinegar. Once boiling take off the heat and gently add the egg, keep the pan off the heat and place the lid on for a further 4 minutes or until the egg is poached. Remove from water with a slotted spoon and dry on some kitchen roll.
5. To serve add the egg and diced pancetta to the soup then place the grilled parma ham on top.

Head over to our website for the full recipe:
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This dish is packed full of delicious potato goodness! 🍟

Topped with bacon, corn, tomatoes, avocado, feta and a yoghurt dressing, these Lower-Fat Loaded Fries are great for sharing.

Ingredients:
- 600g potatoes, peeled
- 1.5 tbsp olive oil
- 1 tsp dried thyme
- 1 slice back bacon
- 100g feta, crumbled

For the salsa:
- 1 corn on the cob
- 1 tomato, seeds removed, roughly chopped
- 1/2 avocado, roughly chopped
- Juice 1 lime
- 2 spring onions, finely chopped

For the yoghurt dressing:
- 90g low-fat plain yoghurt
- ½ tsp ground cumin
- Zest 1 lime

Method:
1. Slice the potatoes into thin fries. Soak in water for 30 minutes to remove the starch, then dry thoroughly. Meanwhile, preheat the oven to 200ºC / Fan 180ºC / Gas 6.
2. Toss in the olive oil and dry thyme. Spread out on a baking sheet lined with greaseproof paper and bake in the oven for 40 minutes, or until cooked through and golden.
3. Cook the bacon under a hot grill until crispy and set aside. Once cool, crumble into small pieces.
4. To make the salsa, cook the corn on the cob in salted boiling water for 6 minutes. Drain and dry then cook over a hot griddle for around 8 minutes, turning frequently, until starting to char.
5. Remove from the griddle and allow to cool. Use a sharp knife to slice the corn from the cob. Mix with the chopped tomatoes, avocado, spring onion and lime juice. Set aside.
6. To make the yoghurt dressing, mix all of the ingredients and pour them into a serving bowl.
7. Remove the fries from the oven. Scatter over the cheese and place back in the oven for 5 minutes.
8. Remove from the oven, drizzle over some of the yoghurt dressing and scatter over the salsa and the crispy bacon.
9. Serve the rest of the yoghurt dressing in a bowl alongside the fries.

Are you going to give this one a try? Adding any extras? Let us know in the comments.

Here’s a healthy side that looks good and tastes good too! 🥔

With just six ingredients and six steps, this vegan Spiral Sweet Potato Bake will be a dinner time dish that is both tasty and eye-catching.

Ingredients:
- 600g sweet potatoes, peeled
- 2 tbsp plant-based butter, melted
- 1 tbsp olive oil
- 2 banana shallots, finely diced
- 1 garlic glove, grated
- 2 tsp fresh thyme leaves

Method:
1. Preheat the oven to 200ºC / Fan 180ºC / Gas 6. Thinly slice the sweet potatoes.
2. Mix the melted butter and oil and use a little of it to grease a round oven-proof dish, large enough to fit the potatoes in snugly.
3. In a large bowl combine the remaining butter and olive oil, with the shallots, garlic and thyme.
4. Season generously with sea salt and plenty of freshly ground black pepper. Add the sliced potatoes and mix them so the slices are all coated.
5. Stack the slices of potato together then arrange them in a spiral shape within the prepared oven-proof dish.
6. Bake in the oven for about 45 minutes, or until tender and crispy on top.

When you cook your meals are you all about the look or the taste? Let us know in the comments

Make your meal times bright, colourful and fresh! 🌶️

Created by Emma Hatcher these vegan Parsnip and Sweet Potato Fritters with a Spicy Green Dip are sure to brighten up your dinner table and add a burst of flavour on a cold night in January.

Ingredients:
- 1 large, sweet potato (400g), peeled
- 400g parsnips, peeled
- 1 ½ inch chunk of ginger, peeled
- 2 spring onions
- ½ a red chilli
- 5 tablespoons gluten-free plain flour
- Sea salt and freshly ground black pepper
- Vegetable oil, for frying

For the dip:
- Medium bunch of coriander
- Small bunch of parsley
- 250g dairy-free Greek-style plain yoghurt
- Juice of ½ a lime
- ½ teaspoon of runny honey
- Sea salt and freshly ground black pepper
- Pickled jalapeño peppers, to taste

To serve:
- Extra lime wedges

Method:
1. Grate the sweet potato and parsnips using a box grater and place them in a colander. Sprinkle over ½ teaspoon of salt and leave to sit for 10-15 minutes, before using a clean tea towel to squeeze out as much liquid as you can. Meanwhile, finely grate the ginger and finely chop the spring onions. De-seed the chilli and finely slice too.
2. Tip the sweet potato and parsnip into a large bowl and add the ginger, chopped spring onions and chilli. Sprinkle over the flour and then add 5-6 tablespoons of water. Get in there with your hands to combine everything well.
3. Heat a shallow layer of oil in a large frying pan. Divide the mixture into 10 small patties and fry 3-4 of the fritters in the pan at a time, for 3 minutes on each side, or until golden all over and hot through.
4. Transfer to a wire rack on top of a baking tray and place in a low oven to keep warm as you repeat with the remaining fritters. Add a little more oil to the pan as and when you need to.
5. To make the dip, add the herbs to the bowl of a food processor. Blitz to a chunky paste. Add in the yoghurt, lime juice, and honey and season well.
6. Add a few slices of pickled jalapeño peppers to taste and blitz once more. A bit of texture is good here. Pour the dip into a bowl ready for serving.

Fancy trying this one later in the week? Visit our website to view the full recipe at a later date:
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A warm chilli recipe for a chilly winter season.

This vegan Sweet Potato and Bean Chilli is great as a hearty lunch or as a cosy dinner.

Ingredients:
- 2 tbsp olive oil
- 2 onions, peeled and finely chopped
- 2 carrots, peeled and finely chopped
- 2 sticks of celery, finely chopped
- 2 red peppers, finely chopped
- 1 heaped tsp paprika
- 1 heaped tsp chilli powder
- 1 heaped tsp ground cumin
- 1 heaped tsp cinnamon
- 2 garlic cloves, finely chopped
- 600g sweet potato, peeled and cut into bite-size pieces
- 2 tbsp tomato purée
- 2 x 400g can chopped tomatoes
- 1 x 400g can of kidney beans
- 1 tsp sugar



Method:
1. Heat the oil in a large pan and add the onion, carrots, celery and red pepper and spices. Fry over medium heat for about 10 minutes, until softened but not coloured. Add the garlic and fry for 2 minutes more, then add the sweet potato chunks, and tomato purée, and stir well.

2. Pour in the tinned tomatoes. Fill one of the empty cans with water and pour this in too. Add the kidney beans then stir to combine. Add a pinch of sugar and season with sea salt and freshly ground pepper.

3. Bring to a boil then cover with a lid and reduce to a simmer. Cook for 45 minutes, stirring occasionally until the sweet potato is tender. Serve with rice and tortilla chips.

If you give it a try, let us know what you think in the comments.

Have you had your fair share of Christmas indulgence?

If you're beginning to ease your way out of festive mode - food choices included, our Gluten-free Cheesy Potato and Bacon Breakfast Muffins are a great option for your first non-seasonal meal. 🥔

Ingredients:
- 200g mashed potatoes, cooled (Maris Piper or any other good all-rounder works well)
- 85g melted butter, plus extra for greasing
- 180g smoked lardons or streaky bacon
- 150g cornmeal or polenta
- 2 teaspoons baking powder
- 2 eggs, beaten
- 184ml pot buttermilk
- Salt and freshly ground black pepper
- 50g extra mature Cheddar cheese

Method:
1. Heat oven to 200°C/ Fan 180°C / Gas 6 and brush a 12-hole muffin tin with some of the melted butter, or line with paper muffin cases.
2. Boil 200g of peeled potatoes until they are very soft, mash with a little milk and allow to cool completely before using.
3. Fry the bacon lardons in a little oil until cooked and crispy.
4. Mix the mashed potatoes, bacon lardons, cornmeal and baking powder together.
5. Then add the melted butter, beaten eggs and buttermilk. Mix well. Season to taste with salt and freshly ground black pepper.
6. Divide the mixture between the greased muffin holes or muffin cases, they will be quite full.
7. Sprinkle the cheese over the top and bake for 25 to 30 minutes until they are golden brown.
8. Allow to cool slightly before serving warm.

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Are you looking to do some baking during the Christmas break?

These gluten-free Cheesy Potato and Bacon Breakfast Muffins are a lovely bake to make if you have some spare time on your hands. 🥔

Ingredients:
- 200g mashed potatoes, cooled (Maris Piper or any other good all-rounder works well)
- 85g melted butter, plus extra for greasing - 180g smoked lardons or streaky bacon
- 150g cornmeal or polenta
- 2 teaspoons baking powder
- 2 eggs, beaten
- 184ml pot buttermilk
- Salt and freshly ground black pepper
- 50g extra mature cheddar cheese

Method:

1. Heat oven to 200°C/ Fan 180°C / Gas 6 and brush a 12-hole muffin tin with some of the melted butter, or line it with paper muffin cases.

2. Boil 200g of peeled potatoes until they are very soft, mash with a little milk and allow to cool completely before using.

3. Fry the bacon lardons in a little oil until cooked and crispy.

4. Mix the mashed potatoes, bacon lardons, cornmeal and baking powder together.

5. Then add the melted butter, beaten eggs and buttermilk. Mix well. Season to taste with salt and freshly ground black pepper.

6. Divide the mixture between the greased muffin holes or muffin cases, they will be quite full.

7. Sprinkle the cheese over the top and bake for 25 to 30 minutes until they are golden brown.

8. Allow to cool slightly before serving warm.

Are you ready for lots more delicious potato recipes? Let us know in the comments!

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Still feeling festive? 🎄

Try this Cranberry Chilli Jam, Rosemary and Camembert Potato Bake created for us by Emma Hatcher of .

This deliciously gluten-free recipe is well suited to the season and is great to share between family and friends.

For the jam:
- 2 tablespoons olive oil
- 1 1/2 inch piece ginger, peeled and finely chopped
- 2 red chillies, finely sliced, seeds removed (optional)
- 250g fresh or frozen cranberries
- 50g caster sugar
- 50g light brown sugar
- 30ml red wine vinegar
- 40ml water
- Sea salt and freshly ground black pepper

For the bake:
- 1.5kg even-sized fluffy potatoes (Maris Piper would work well for this)
- 1 tablespoon butter for greasing the dish - 250ml double cream
- 125ml milk
- Sea salt and freshly ground black pepper
- 4 sprigs of rosemary
- 2 tablespoons olive oil
- 250g camembert

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Are you hosting a dinner party this New Year’s Eve? 🎆

This Pork Belly, Fondant Potatoes and Apple recipe is a great meal to enjoy with friends and bring in the new year.

For the pork and fondant potatoes:
- 300g pork belly strips
- 2 tablespoons garlic-infused olive oil
- 50g cranberry sauce
- 25ml apple cider vinegar
- ½ tablespoon brown sugar
- 1 sprig of sage, leaves picked
- ½ teaspoon coriander and fennel seeds - Sea salt and freshly ground black pepper - 2 large potatoes (a firm, creamy variety like Desiree would work well)
- 1 tablespoon olive oil
- 40g unsalted butter
- 1 bay leaf
- 150ml vegetable stock
- 1 red, seasonal apple
- Juice of ½ a lemon

For the apple sauce:
- 3 Bramley apples
- 45g sugar
- 45g butter
- Pinch of cinnamon
- Juice of ½ a lemon

Method:

1. In a dry pan, toast the coriander and fennel seeds over medium heat for a few minutes. When they start to smell wonderful, tip them out into a mortar and pestle and lightly crush them. Once cool, add to a bowl with the pork belly strips, garlic-infused olive oil, cranberry sauce, sugar, sage leaves and salt and pepper. Cover and marinate in the fridge overnight.

2. To make the apple sauce, peel, core and finely slice the apples. Add them to a large pan with the sugar and butter. Cook over medium-low heat for 20 minutes, or until the apples are meltingly soft. Stir through the cinnamon and a squeeze of lemon to taste.

3. When you’re ready to cook the pork, preheat the oven to 180°C/160°C fan/Gas mark

4. Pour the marinade into a small oven dish and nestle the pork belly above it. Cook for 25 minutes, then turn the slices over, baste with their juices and cook for another 20 minutes, or until the pork is dark golden and piping hot throughout. Because of the sugar in the marinade, it can burn easily - so keep an eye on the pork and baste often.

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Merry Christmas from everyone at Seasonal Spuds! 🎄

We hope you all have a wonderful festive period and come back for more recipe inspiration in the new year.

Make the most of your Boxing Day leftovers! 🎄

These quirky Christmas Leftover Jacket Potatoes are the perfect way to reduce waste and make the most of another tasty meal.

Ingredients:
- 300g leftover Brussels sprouts (shredded)
- 1 red onion, chopped - Diced pancetta - Leftover crumbly blue cheese
- Leftover turkey (diced)
- 4 large potatoes

Method:

1. Pierce the skin of the potatoes and then place them into the microwave for 10 minutes each. Once done make a cross in the top and place on a baking tray and drizzle with oil in the oven at 200°C / Fan 180°C / Gas 6 for around 20 minutes, until fully cooked through.

2. Put the diced pancetta in a large heavy-based pan and fry gently until it begins to brown, then add in the onion and sprouts reduce the heat and place the lid on and leave to cook for 15 minutes stirring occasionally.

3. Add the turkey and leave for another 5 minutes.

4. Take the jacket potatoes out of the oven and add a k**b of butter to each one.

5. Take the sprout and turkey mix off the heat and spoon over the jacket potato.

6. Take the leftover blue cheese and crumble it over the jacket potato and let it melt, then serve.

Do you like to eat your leftovers as they are or get a little creative? Let us know in the comments...

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This Gluten-Free Chestnut Gnocchi with Blue Cheese and Crispy Sage is a deliciously rich dish infused with a range of earthy flavours.

Ingredients:

For the gnocchi:
- 750g fluffy potatoes (raw weight)
- 100g gluten free plain flour
- 50g chestnut flour
- ⅛ teaspoon freshly grated nutmeg
- Sea salt and freshly ground black pepper
- 1 large egg

For the sauce:
- 35g unsalted butter
- Small bunch sage, leaves picked
- 100g cooked whole chestnuts
- 100ml white wine
- 200ml double cream
- 1 lemon
- 125g creamy blue cheese, cut into pieces
- Flaky salt, to serve

Method:
1. Heat your oven to 220°C / Fan 200°C / Gas 7. Bake the potatoes for around 1 hour - 1 hour 15, or until they’re golden on the outside and soft and fluffy on the inside. While still warm, cut the potatoes in half and scrape the filling into a sieve over a bowl (I like to spread a little butter over the skins and eat - chef's treat). Push the potato through the sieve - you’re looking for around 325g of cooked potato.
2. Moving quickly, so that the potato stays warm, sieve the flours over the potato, add the nutmeg and season the mix well with salt and pepper. Crack and whisk the egg then add to the bowl. Bring everything together with a wooden spoon and then your hands to form a soft dough. Try not to overwork the mix to ensure your gnocchi stays light. Carefully divide the dough into four.
3. Bring a large pan of water to the boil and add a generous amount of salt. Have a large frying pan ready.
4. Roll each quarter into a sausage shape, about 2cm wide. Cut the dough into roughly 2cm pieces and gently press the longer edges with your thumb and forefinger to soften the shape. They should look like little pillows.
5. Prepare the sauce by adding the butter and sage leaves to the frying pan and placing over a medium heat. Crumble over the chestnuts and sauté for a couple of minutes, until the sage leaves are crisp and the chestnuts are warmed through. Using a slotted spoon, remove from the pan and put to one side.
6. Add the wine to the pan and allow it to bubble and evaporate for a couple of minutes, then add the cream and a small squeeze of lemon. Season with a little salt - remember the blue cheese will be salty - and a generous amount of black pepper.
7. Meanwhile, add the gnocchi to the boiling water (you might need to do this in two batches) and cook for about a minute and a half, or until they start floating to the surface. Once they’ve reached the surface, cook for another 45 seconds, then using a slotted spoon, transfer them to the pan with the sauce. If a little cooking water comes with them that’s good too.
8. Crumble the blue cheese over the sauce covered gnocchi and stir to encourage it to melt. Spoon the gnocchi onto a serving platter and then spoon the chestnuts and sage leaves on top. Finish with a final sprinkle of flaky salt, if you like.

View the full recipe by Emma Hatcher on our website:
https://buff.ly/3Ud7ZJ7