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Baked potato with mustard and watercress butter

1 hour

Marinated courgettes or cucumbers

2 minutes

Organic beetroot granita

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Roast red peppers with Thai pesto

40 minutes

Roast beets with pomegranate yoghurt dressing

40 minutes

Aliums

Leek, red onion & Knockanore Oakwood Smoked Farmhouse Cheese salad

5 minutes

Vegan recipes

Crispy potatoes with lime-and-parsley salt

1 hour

Vegan recipes

Smashed brinjal, lemon and garlic dip

20 minutes

Asparagus recipes

Summer asparagus salad

Cooking with

Cumberland sauce

5 minutes

Caramelised sherry-and-mustard onion on farmhouse loaf

40 minutes

Apple recipes

Maple syrup apples and potato blinis

40 minutes

Maple syrup apples and potato blinis

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 35 minutes

Cooking Time 40 minutes

Ingredients

6 large apples, peeled and cored
1 cup maple syrup
1/3 cup soya sauce
1 t cloves
6 Mediterranean potatoes, peeled
Sea salt, to taste
3 T flour
1 free-range egg, beaten
2 T cream
3 T canola oil
Sliced gammon, for serving

Method

Preheat the oven to 180°C.

Cut the apples into chunks and arrange on a baking tray. Drizzle with the maple syrup and soya sauce, then toss to coat and scatter over the cloves.

Roast for 40 minutes, or until caramelised. Meanwhile, boil the potatoes in a saucepan over a medium to high heat until tender. Drain, then mash with a scattering of sea salt until smooth.

Add the flour, egg and cream and mix well to combine. Mould into discs, then gently fry on either side in a medium to hot nonstick frying pan with a splash of canola oil until golden brown.

To serve, roughly mash the apples with a fork then add to a platter of sliced gammon alongside a stack of fluffy potato blinis.

Per serving: 1900.3 kJ, 7.9 g protein, 19.8 g fat, 59.4 g carbs

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Maple syrup apples and potato blinis

Maple syrup apples and potato blinis

Ingredients

Method