22-10-2019 09:24 via riverford.co.uk

Potato & mushroom persillade with poached eggs

It may look simple, but the key to this dish hangs on a few precise elements. The potatoes need to be more waxy than floury, to hold their shape when frying, and you need to remove as much starch and water as you can to get them to brown well. It also pays to cook the mushrooms and the potatoes separately as it is difficult to get colour on either if the pan is too crowded. The persillade is brought to life by the heat of the pan at the end; this takes the raw edge away from the garlic, and open
Read more »

Fruit & Vegetables news



Squash, chilli & Brussels sprout spelt bowl
Lemon & caper beef escalopes with celeriac
Baked celeriac with spiced quinoa, kale & hazelnuts
Vegan christmas pudding & pear mess
Smashed potatoes with onion & sage
Rice pudding with roast apple compote & boozy prunes
Scrambled tofu on toast with tomatoes & spinach
Kefir pancakes with baked plums
Keffir pancakes with baked plums
Bircher overnight oats
Mushroom, lentil & red wine wellington
Pear, parsnip & red cabbage slaw
Carrots & clementine in a bag
Portobello mushroom ragù & spaghetti
Desktop versie