All posts tagged: potatoes

Marmite Roast Potatoes

It’s no secret now that I’m a die hard Marmite fan. Cheese and Marmite Pasta is still one of my most popular recipes to date, and one of the only recipes that I return to time and time again when I’m pushed for time and in need of comfort. In fact, it’s the first meal I ever made for Tom – and the first meal he ever made for me. We are Marmite people, through and through, so it was only ever a matter of time before Marmite found it’s way into our biggest autumn/winter ritual: the Sunday roast. These actually weren’t my idea. My friend and fellow Marmite, carb and roast lover, Rhiannon recently said “you have to try drizzling Marmite on your roast potatoes” and blew my tiny mind. How had I never considered this before? Why had I been on this planet for 22 years and never put Marmite and potatoes together? Thank you, Rhiannon, I owe you a debt of eternal gratitude, for you have changed roast dinners forever and opened …

Lemon + Garlic Baby Potatoes on Cate in the Kitchen

Lemon + Garlic Baby Potatoes (plus an infused oil giveaway)

Rapeseed oil is something I haven’t given enough attention to – both on this blog and in my actual life. So when the opportunity arose to get together with Borderfields and get the stuff right up in my grill (and yours), I totes grabbed it.  The main reason I really want to explore rapeseed oil more in my cooking is the fact that it’s produced here in the UK. I like the fact that there’s a 0.001% chance that I’ve walked through the field that produced the oil I use to cook my dinner, you know? image: nekonomania Many feel that rapeseed oil is a healthier choice to olive oil. I’m reluctant to jump on that train because the endless research papers and opinion pieces on the health benefits of and comparisons between each of them just make my brain hurt. For me, it’s something I want to start using alongside my beloved olive oil in the kitchen. The most exciting thing for me about the Borderfields range is their infused oils. They’ve got an awesome …

Crispy, Salty Potatoes and Cavalo Nero

I don’t know about you, but when I’m hungover, I make a beeline for anything (seriously, anything) that will deliver a reliable hit of salt. If it’s crispy or crunchy too, bonus. That’s what this recipe is. It’s crispy, it’s crunchy, it’s dangerously salty – if you want it to be, obviously. I’ve been eating this a lot for breakfast, hangover or no, changing the greens to find my favourite. Cavalo Nero came out on top but it’s also delicious with chard, so look into that too. This, as is, is 100% vegan, but I can tell you that it’s out of this world with a poached or fried egg on top and if you’re that way inclined, you may like to introduce it to a little bacon. Serves 1 2 medium-sized potatoes 4-5 leaves cavalo nero as much salt as you can handle, preferably good stuff Peel your potatoes and cut them into 1cm cubes (or thereabouts, no need to be anal about it). Heat 1tbsp oil in a non-stick pan on a medium …