Home
Recipes
Wheat free

Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

10 minutes

Seared calamari and chorizo

Calamari

Seared calamari and chorizo

5 minutes

Flattened chicken with caponata

Flattened chicken with caponata

15 minutes

Baked camembert with salted potatoes

Baked camembert with salted potatoes

Sticky marsala baked figs

Sticky marsala baked figs

Red lentil and roast butternut curry

Butternut recipes

Red lentil and roast butternut curry

Parsley-buttered hake

Fish recipes

Parsley-buttered hake

Cumin and lemon pork chops and corn salsa

Chops recipes

Cumin and lemon pork chops and corn salsa

Tandoori-roast potatoes

Tandoori-roast potatoes

40 minutes

Skordalia with fried baby marrow and lemon

Skordalia with fried baby marrow and lemon

Mushroom soup with chilli-fried pumpkin seeds

Chilli recipes

Mushroom soup with chilli-fried pumpkin seeds

Modern potato bake

Modern potato bake

Load more

Modern potato bake

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

3-4 potatoes
2 large sweet potatoes
1 cup chicken stock
½ cup cream
Crushed garlic
A sprinkling of nutmeg

Method

Preheat the oven to 180°C. Thinly slice potatoes and large sweet potatoes. Layer in a buttered ovenproof dish, alternating with chicken stock, cream, crushed garlic and a sprinkling of nutmeg and seasoning. Bake for 40 minutes, or until cooked through and bubbling.