Two excellent sides to serve with a roast dinner.
Petits Pois Aux Lardons – serves 4
- 30g butter
- 1 medium onion, finely chopped
- 100gm smoked bacon lardons
- 2 tsp plain flour
- 200ml chicken stock
- 450g frozen peas
- ¼ tsp sugar
Melt the butter in a pan and cook the onion and lardons for about 5 minutes over a low heat until the onions have started to soften. Stir in the flour and cook for a minute or two, then add the stock and bring to the boil.
Turn the heat down and add the peas. Cover with a lid and cook for 15-20 minutes. When ready the peas should be slightly soupy.
Season with the sugar, salt and lots of black pepper.
(Original recipe from Rick Stein’s Secret France, BBC Books, 2019.)
Rösti Potato Gratin – serves 6
- 900g waxy potatoes
- 45g butter, melted, plus extra to grease the dish
- 150ml single cream
Heat the oven to 220C/200C fan.
Scrub the potatoes, then put them into a pan and cover with cold water and add some salt. Cover with a lid, bring to the boil, and cook until just tender – they should be just slightly firm in the centre. Set aside to cool completely.
Butter a 1 litre shallow ovenproof dish.
Peel the potatoes, then use a coarse grater to grate into the buttered dish, sesaon each layer with salt and black pepper. Don’t be tempted to press then down so they remain light and fluffy.
Pour over the melted butter and cream and bake for 20-25 minutes or until crispy and golden brown.
(Original recipe from Mary Berry Cooks Up a Feast with Lucy Young, DK: Penguin Radom House, 2019.)
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