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Spanish pepper and potato omelette

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The ultimate comfort food which clears out the fridge too, try our best Spanish omelette recipe with red onion, red pepper and new potatoes. Serve with a rocket salad

Spanish pepper and potato omelette

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Ingredients
  

  • new potatoes 200g sliced
  • red onion 1 small cut into thin wedges
  • red pepper ½ sliced
  • eggs 4 beaten
  • basil ½ small bunch shredded
  • watercress rocket or spinach salad ½ small bag, to serve

Instructions
 

  • STEP 1
  • Boil the potato slices until just tender, about 4-5 minutes.Cook the onions and pepper in a small deep frying pan in 1 tbsp olive oil until softened. Add the potatoes and cook for a minute. Season well, pour in the eggs and stir in the basil. Cook until set on the bottom then finish under a preheated grill. Cut into wedges and serve with the salad.

Notes

Adapted from olivemagazine.com

Pot-Roast Chicken

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Serve this tender pot-roast chicken dish with mash and sweet baby onions braised in vinegar. And the dinner is completely gluten-free too.

Pot-Roast Chicken

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Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Servings 4

Ingredients
  

  • 1 x 1.25kg fresh chicken
  • 1 large lemon halved
  • 600 g baby onions or shallots peeled but with the root left on
  • 1 small bunch fresh thyme
  • 125 ml dry white wine
  • 1 x 10g glutenfree chicken stock cube
  • 3 tbsp balsamic vinegar
  • 2 tsp caster sugar
  • 100 g unsalted butter cubed
  • 2 tbsp cornflour
  • 4 tbsp water
  • Salt and freshly ground black pepper
  • Mashed potato to serve

Instructions
 

  • Preheat the oven to 180°C (350°F, gas mark 4). Put the lemon halves inside the chicken. Place the chicken in a large flameproof casserole dish.
  • Place the onions around the bird, along with the thyme, wine, crumbled stock cube, vinegar, sugar, butter and seasoning.
  • Place the dish over a low heat and bring to a simmer. Once the liquid starts to bubble place the lid on top and pop into the oven for 1 hr.
  • Once cooked, remove the chicken and thyme stalks from the pan.
  • Gently cook down the onions and stock for 10 mins on the hob or until it forms a gravy-like consistency.
  • Mix the cornflour and water together in a cup to form a smooth paste. Stir the paste into the simmering mixture, stirring all the time and the juices will thicken nicely.
  • Serve the chicken whole or jointed on a large plate with the onion stew alongside.
  • This recipe is taken from Seriously Good! Gluten-free Cooking by Phil Vickery (Kyle Cathie, £19.99) with photography by Steve Lee, available from Amazonwww.vickery.tv

Notes

Phil says: 'Pot roasting means part roasting and part braising - the meat is slowly cooked in a covered dish. I like to roast chicken with a little wine and plenty of big flavours such as lemon and thyme.'

Vegetarian Sausage Rolls

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Vegetarian sausage rolls are made with flaky pastry stuffed with cheese, onion, potato and mushrooms for a delicious vegetarian party food treat. These delicious veggie sausage rolls are really easy to make taking just 40 mins in total (plus chilling time) to whip up. You can make a batch of 36 sausage rolls in one go making them ideal for parties or kids packed lunch boxes if you’re feeding a lot in one go. These vegetarian sausage rolls are infused with Cheddar and Parmesan so are packed full of flavour. We’d recommend serving with fresh salad or picnic food as a lunch time snack.

Vegetarian Sausage Rolls

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 30

Ingredients
  

  • 325 g plain flour
  • 1/4 tsp bicarbonate of soda
  • 200 g cold butter
  • 1 egg beaten
  • 500 g potato
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 300 g mushrooms finely chopped
  • 150 g strong Cheddar grated
  • 50 g Parmesan or vegetarian Italian hard cheese, finely grated
  • 1 tbsp thyme
  • 1-2 tbsp wholegrain mustard
  • Good pinch cayenne pepper
  • 1 tbsp sesame or poppy seeds
  • 1 egg beaten

Instructions
 

  • For the pastry, sift the flour and bicarbonate of soda into a large bowl. Coarsely grate over the cold butter and using a knife, mix into the flour until crumbly. Add the beaten egg and then enough water to form a dough that leaves the bowl clean. Cover with cling film and chill for 30 mins.
  • Microwave the potatoes on a high heat for 10 mins then set aside. Meanwhile, heat the oil in a frying pan and cook the onion for 5 mins. Add the mushroom and cook for a further 5 mins until quite dry.
  • Spoon out the inside of the potato and transfer to a bowl. Mash, season and stir through the mushroom mixture, cheese, thyme, mustard and cayenne pepper.
  • Preheat the oven to 200°C/gas 6. Cut the pastry in half, roll out on a floured surface to form a long rectangle, about 16cmx40cm. Spoon half the filling along the length of the pastry strip. Brush one edge with beaten egg then fold the pastry over and seal carefully. Cut the pastry rolls into about 15-18 pieces and place seal down onto lightly greased baking trays. Repeat with remaining pastry and filling. Brush each with egg and scatter with the seeds and bake for 20-25 mins.

Notes

These cheesy rolls are delicious served with a chunky tomato chutney.
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Potato Peel Crisps

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These potato peel crisps are perfect for using up leftover potato skin. There’s no need for waste with this easy and delicious recipe. Potatoes play a big part in most family meals. We mash, boil or roast them but we often throw the peelings away. This is such a shame as, believe it or not, the peelings are rather delicious when turned into crisps. Yes, really! The next time you peel a potato, don’t throw the peelings away, try this simple recipe instead!

Potato Peel Crisps

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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • Potato peel
  • 1-2 tsp of oil
  • Salt and pepper for seasoning
  • Cumin paprika or chilli powder (optional)

Instructions
 

  • Pre-heat your oven to 200C. First of all you will need to peel your potatoes with a potato peeler. The skin might be too thick if you use a knife.
  • Potato peel does not keep well, so get the peelings straight onto a baking tray.
  • Drizzle the oil over your peelings and sprinkle over your chosen seasoning/spices.
  • Use your hands to mix everything together, until the peelings are evenly coated in the oil and seasoning.
  • Make sure the peelings are in an even layer and then place into the oven until slightly brown and crunchy, about 8-10 minutes.

Notes

You can try other vegetable peelings too! How about carrot and parsnip? The peel lasts for up to three days, if wrapped well and stored in the fridge.

Cheesy Mashed Potato Hash

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Cheesy mashed potato hash is a quick and easy dinner to make for the whole family. Ready in just 30 mins and packed with veg such as cauliflower, broccoli and roasted root veg, this dish is perfect for kids. Top with cheese and bacon for a special treat and serve warm from the oven. The pesto in this recipe gives this dish a really nice kick of flavour.

Cheesy Mashed Potato Hash

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 1 tbsp vegetable oil
  • 700 g pack frozen mashed potato
  • 150 g frozen cauliflower
  • 150 g frozen broccoli
  • 200 g frozen roasted root vegetables
  • 8 rashers streaky bacon
  • 200 g ball mozzarella drained and torn
  • 2 Sacla pesto shots
  • 2 tbsp pine nuts
  • Few basil leaves
  • Handful rocket to serve

Instructions
 

  • Heat the oven to 200C, gas 6. Heat the oil in a large ovenproof pan. Add the frozen mash, stir until softened, then add the rest of the vegetables. Heat, stirring, until defrosted.
  • Dry-fry the bacon in a frying pan until crispy on both sides. Once the mash mix is heated through, arrange the mozzarella, pesto and pine nuts on top and place in the oven to melt. Top with the bacon, basil leaves and rocket, to serve.

Notes

If you want to make this dish a little healthier swap the mashed potato for sweet potato instead.

Potato Sailboats

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A great, healthy potato snack for kids- even if the shapes don’t turn out right!

Potato Sailboats

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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 8

Ingredients
  

  • Ingredients
  • 16 potato wedges
  • 4 cherry tomatoes
  • 40 g gruyere or emmenthal cheese cut into slices

Instructions
 

  • Cook the potato wedges in the oven according to the packet instructions.
  • Arrange the wedges on skewers with slices of cheese in between.
  • Return to the oven for a couple of minutes to melt the cheese.
  • Remove from the oven and decorate the top with a halved cherry tomato.