Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 21 Stir-fried sprouts with chestnuts & pancetta Brussels sprouts are a must-have for the Christmas table. In this recipe their flavour is brought to the fore with sweet chestnuts and salty, umami-flavoured pancetta. Frying the sprouts means they’re delivered with fresh green leaves and plenty of bite Serves 6-8 Prepare 10 minutes Cook 20 minutes 2 x 77g packs Cooks’ Ingredients Beechwood Smoked Diced Pancetta 30g unsalted butter 600g Brussels sprouts, trimmed and halved 180g Merchant Gourmet Whole Chestnuts, halved 1 Dry-fry the pancetta over a high heat, until crispy and cooked through (about 5 minutes), then remove with a slotted spoon and drain on kitchen paper. Add the butter to the pan and allow to melt, then add the sprouts, a little ground black pepper and a splash of water. Cook over a medium heat for 10-15 minutes, until tender. Stir through the chestnuts and pancetta, heat through and serve immediately. Per serving (for 6) 993kJ/239kcals/ 15g fat/7.3g saturated fat/14g carbs/ 6g sugars/5.9g äbre/9.4g protein/ 0.7g salt/gluten free 3 Meanwhile, make the herb salt. Grind all the ingredients in a spice grinder or pestle and mortar to a äne powder. 4 After 1 hour, add the remaining rosemary and thyme to the potatoes and return to the oven for a änal 20-30 minutes, or until the potatoes are golden brown and crispy. Drain on kitchen paper and season with 4 tsp herb salt before serving. Per serving 2453kJ/589kcals/ 38g fat/12g saturated fat/54g carbs/ 2.2g sugars/4.1g äbre/6.9g protein/ 2.5g salt/gluten free Heston’s ultimate Christmas roast potatoes The man who perfected triple-cooked chips has a magical way with roasties too. To get the crunch just right, there are two fats in play, with garlic and woody herbs added early on in the cooking process so their flavours are infused but not overwhelming by the time the roasties hit your plate. Lastly, the herb salt takes these to star-of-the-show status Serves 8 Prepare 25 minutes Cook 2 hours 15 minutes 2.5kg large Maris Piper potatoes, peeled and cut into quarters (roughly the same size) 10 sprigs rosemary 14 sprigs thyme 18 cloves garlic, bashed with a knife 500g beef dripping 500g olive oil For the herb salt 20g sea salt åakes 5 sage leaves ½ sprig rosemary, leaves only 1 sprig thyme 2 juniper berries 1 Preheat the oven to 180ºC, gas mark 4. Put the potatoes in a colander and hold under running water to wash off the starch. Drain, place in a large saucepan, then cover with cold water. Add 2 sprigs of rosemary, 6 sprigs of thyme and 2 bashed cloves of garlic. Bring to the boil, then simmer until very soft and starting to crumble (about 25-30 minutes). Drain carefully, then leave to cool in the colander. 2 Put the beef dripping and olive oil in a roasting tin large enough to hold all the potatoes in a single layer. Put in the oven for 15 minutes (once melted, the fat should come about 0.5cm up the sides). Add the potatoes to the tray with the remaining cloves of garlic. Stir to coat in the oil and place back in the oven for 1 hour, gently turning every 20 minutes.

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