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COCOTTE OF POTATOES AND PEAS
This is a fantastically versatile little recipe to have up your sleeve: serve
it as a starter, main course, or an accompaniment to good old roast chicken.
Not only that, it is simplicity itself.
Serves 6 as a starter or side dish, four as a main
75ml olive oil
18 baby potatoes (Belle de Fontenay or Charlotte will work well), washed and
halved
24 salad onions, trimmed and halved lengthways
1 tsp fresh lemon thyme leaves
250g Birds Eye garden peas
50g rocket, rinsed
Salt and pepper
Set a lidded casserole that is large enough to hold all the vegetables
comfortably over a medium heat. Pour in the olive oil, then lightly brown
the cut face of the potatoes in the oil; this should take about 15 minutes.
Add the salad onions and brown lightly. Next, place the lemon thyme, peas
and rocket in the casserole, season with salt and pepper, cover and cook
gently for 5 minutes. Serve.
Heston Blumenthal is the chef and owner of The Fat Duck, the three Michelin-starred restaurant in Bray, Berkshire. The Fat Duck is regularly ranked among the Top 10 restaurants in the world by Restaurant magazine
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