Dauphinoise Potatoes

Ingredients 3 Large potatoes – peeled and thinly sliced 300ml double cream 2 garlic cloves, finely chopped 2 sprigs thyme, chopped Knob butter Salt and pepper Method Mix the cream, garlic and thyme together in a bowl and season with a generous amount of salt and pepper. Butter an oven proof dish and layer half the potatoes. Lightly season and then pour over half the … Continue reading Dauphinoise Potatoes

Spicy Butternut Squash Soup

INGREDIENTS 1 butternut squash, peeled and deseeded- chopped into chunks 2 tbsp olive oil 1 knob of butter 1 Brown Onion, roughly choppe 1 garlic clove, thinly sliced 1 tsp dried chilli flakes 850ml hot vegetable stock 4 tbsp crème fraîche, optional fresh chilli, optional (to be used when oven cooking the squash). METHOD Heat oven to 200C/180C fan/gas 6. Cut the squash into large … Continue reading Spicy Butternut Squash Soup