POTATO SKINS WITH CAJUN DIP
Divenely crisp and naughty, these potato skins are great on their own or served with this piquant dip as a garnish or to the side.

Ingredients:
2 large potatoes,
Vegetable oil, for deep frying

For the dip
120ml natural yogurt
1 garlic clove, crushed; l tsp tomato puree
1/2 tsp green chilli puree or
1/2 small green chilli, chopped
1/4 tsp celery salt,
Salt and ground black pepper

Method:
If you prefer, you can microwave the potatoes to save time. This will take about 10 minutes.
Preheat the oven to 180�C/350�F/Gas 4. Bake the potatoes for 45-50 minutes until tender. Cut them in half and scoop out the flesh, leaving a thin layer on the skins. Keep the flesh for another meal.
To make the dip, mix together all the ingredients and chill.
Heat a 1cm layer of oil in a large saucepan or deep-fat fryer. Cut each potato half in half again, then fry them until crisp and golden on both sides.
Drain on kitchen paper, sprinkle with salt and black pepper and serve with a bowl of dip or a dollop of dip in each skin.

MOUSSAKA
This classic Greek dish with lamb, potatoes and aubergines is layered through rich cheesy topping to make a substantial meal. Serves Six

Ingredients:
1/2 tbs olive oil
1/2 tbs chopped fresh oregano
1 large onion, finely chopped
675 gms lean lamb, minced
1 large aubergine, sliced
2 x 400 gms chopped tomatoes
45 ml tomato puree
1 lamb stock cube, crumbled
2 potatoes, halved
115 gms Cheddar cheese, grated
150 ml single cream
Salt and ground black pepper, fresh bread, to serve

Method:
If you want to add more vegetables to the dish, use slices of courgette, grilled in the same way as the aubergines, instead of the sliced potato in the layers, then top the dish with a layer of well-seasoned mashed potatoes before pouring over the sauce. To make the dish even richer, add a sprinkling of freshly grated Parmesan cheese with each layer of aubergine.
Preheat the oven to 180�C/350�F/ Gas 4. Heat the olive oil in a large deep-sided frying pan. Fry the oregano and onions over a low heat, stirring frequently, for about 5 minutes or until the onions have softened.
Stir in the lamb and cook for 10 minutes until browned. Meanwhile, grill the aubergine slices for 5 minutes until browned, turning once.
Stir the tomatoes and puree into the mince mixture, and crumble the stock cube over it, stir well, season with salt and pepper and simmer uncovered for a further 15 minutes.
Meanwhile, cook the potatoes in lightly salted boiling water for 5-10 minutes until just tender. Drain, and when cool enough to handle, cut into thin slices.
Layer the aubergines, mince and potatoes in a 1.75 litre oval ovenproof dish, finishing with a layer of potatoes.
Mix the cheese and cream together in a bowl and pour over the top of the other ingredients in the dish. Cook for 45-50 minutes until bubbling and golden on the top. Serve straight from the dish, while hot, with plenty of fresh, crusty bread.

Cooks Tip:
The larger the surface area of the dish, the quicker the Moussaka will cook in the oven.

SWEET POTATO FISH ROLLS
The sweetness of the potatoes is offset perfectly by the tartness of the lemon butter sauce served over the fish rolls.

Ingredients:
2 large sweet potatoes
450 gms cod fillet
300 ml milk
300 ml water
2 tbs chopped parsley rind and juice of 1 lemon
2 eggs, beaten

For the coating
3 cups fresh white breadcrumbs
1 tsp Thai 7-spice seasoning vegetable oil, for frying

For the sauce
4 tbs butter
150 ml single cream
1 tbs chopped fresh dill lemon zest, to serve

Method:
Scrub the sweet potatoes and cook them in their skins in plenty of lightly salted boiling water for 45 minutes or until very tender. Drain and cool.
When the potatoes are cool, peel the skins and mash the flesh.
Place the cod fillet in a large frying pan and pour over the milk and water. Cover and poach for 10 minutes or until the fish starts to flake.
Drain and discard the milk, and then remove the skin and the bones from the fish.
Flake the fish into the potatoes in a large bowl, stir in the parsley, the rind and juice of 1/2 of the lemon and 1 egg.
Chill for 30 minutes.

Cooks Tip
Make sure the mixture is chilled thoroughly before you begin shaping and cooking. This helps to hold the ingredients together.
Divide and shape the mixture into 8 oval sausages. Dip each in egg. Mix the breadcrumbs with the seasoning. Roll the dipped fish rolls in the breadcrumbs.
Heat the oil and shallow fry in batches for about 7 minutes, carefully rolling the rolls to brown evenly. Remove from the pan and drain on kitchen paper. Keep hot.
To make the sauce, melt the butter in a small pan and add the remaining lemon juice and rind and allow the mixture to sizzle for a few seconds.
Remove from the heat and add the cream and dill. Whisk well to prevent the sauce from curdling and serve with the fish rolls.

BOULANG�RE POTATOES
Layers of potato and onions cooked in butter and stock. A delicious savoury potato dish that makes a great accompaniment to both meat and fish.

Ingredients:
Butter for greasing
450 gms potatoes, very finely sliced
2 onions, finely sliced into rings,
2 garlic cloves, crushed
50 gms, diced
300 ml vegetable stock
Chopped parsley,
sea salt and ground black pepper

Method:
If you want to make this dish more substantial, add some grated cheese, sprinkled over the top just before you bake it.
Preheat the oven to 180�C/350�F/ Gas 4. Grease the base and sides of a 1.5 litre ovenproof dish.
Line the dish with some of the sliced potatoes. Scatter some onions and garlic on top. Layer up the remaining potatoes and onions, seasoning between each layer.
Push the vegetables down into the dish and dot the top with the butter. Pour the stock over and bake in the oven for 1 1/2 hours covering with foil after 1 hour if the top starts to over brown. Serve with parsley and plenty of salt and pepper sprinkled over the top.

POTATO, MOZZARELLA AND GARLIC PIZZA
New potatoes, smoked mozzarella and garlic make this pizza unique. You could add sliced smoked pork sausage or pastrami to make it even more substantial.

Ingredients:
350 gms small potatoes
3 tbs olive oil, 2 garlic cloves, crushed
1 pizza base, 10-12 inch in diameter
1 red onion, thinly sliced
150 gms cups smoked mozzarella cheese, grated
1 tsp chopped fresh rosemary or sage
Salt and ground black pepper
2 tbs freshly grated Parmesan cheese, to garnish