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Published 19th October 2018

Brrh!!! it's autumnal today but the sun is steadily breaking through the early morning frost and we look as though we are in for a pleasant day.    All the fruit from the trees in the orchard have now been picked, made into pies or jams, with just the odd one or two apples and pears left in the highest branches for the birds and odd insect to indulge in.

So time for comfort food and what better than potatoes!  Here I've used baby potatoes to create my Potato Tart Tatin and Potato Rosti in my "Posh Fish & Chips in a Bun" recipes.

Potato Tart Tatin

3-4 washed baby potato
1 medium red onion
packet of ready made puff pastry
drizzle of rapeseed oil
drizzle of Lincolnshire Drizzle balsamic dressing
pinch of ground black pepper and salt

Prepare the potatoes and red onion by slicing them so they stay in complete circles.  Use an omelette pan (or similar fying pan) which can go into an oven, drizzle a little rapeseed oil and gently heat.  Next carefully place the red onion in the warm oil, covering the whole of the base of the omelette pan and gently fry for 5 minutes to soften the onions.  Then place the sliced potato circles on top of the onions, season with ground black pepper and a pinch of salt and cook for a further 5 minutes so that the onions caramelise and the potatoes soften slightly.  Remove from the heat and cover the onions and potatoes with rolled out puff pastry (you can buy a sheet of ready rolled puff pastry at most supermarkets).  You don't have to have a perfect shape - simply tuck in any surplus pastry in a rustic style and I use a wooden spoon to do this.  Pop into a pre-heated oven (200 degrees C/400 degrees F/Gas Mark 6) for approximately 20-25 minutes or until the pastry has risen and is golden.  Take out of the oven and drizzle with a little balsamic dressing.  Great on its own or team with roasted vegetables, sausages or chicken.

..... and now for my "Posh Fish & Chips in a Bun"

2 salad or small potatoes
small piece of naturally smoked haddock
cooked garden peas (can be canned peas)
drizzle of rapeseed oil
pinch of ground black pepper and salt
tablespoon chopped fresh mint or 1 tsp dried mint
splash of malt vinegar
wholemeal or sourdough bap

First drizzle a little rapeseed oil into a small frying pan and gently heat whilst you grate 2 salad or small potatoes, seasoning with a pinch of black pepper and salt.  Carefully place a chef ring (if you have one - it helps to keep the shape of the potato rosti but not essential) into the warm oil and then spoon the grated potato inside the chef ring (or form into a circle if you don't have a ring).  Gently cook for approximately 3 or 4 minutes until the potato soften and slightly caramelises.  Slide a fish slice under the potato and chef ring and carefully flip them over to cook for another 3 or 4 minutes.  

Meanwhile, place the small piece of smoked haddock into the frying pan (a similar size to the chef ring if you can) and cook for a couple of minutes on each size or until they are cooked.

Warm through 2-3 tablespoons of cooked garden peas (canned garden peas will be fine) and add a splash of malt vinegar and stir in some fresh or dried mint.  Remove from the heat and mash slightly with a fork.

Slice the wholemeal or sourdough bap in half ready to assemble your fish & chips bun.  Remove the chef ring from the potato rosti which you can now place on the bap, top with the smoked haddock and finally a good dollop of the minty crushed peas and finally the top of the bap.  Serve with good quality tomato ketchup (unless you like making your own from your tomato harvest!).

Other ideas with salad or small potatoes:  cube and gently fry some potatoes in a little rapeseed oil then you can choose a whole load of savoury coatings: add a couple of spoonfuls of beef ragu to the potatoes and fill into pita breads OR add a couple of spoonfuls of Mexican chilli sauce to the potatoes to coat them and serve in tortilla wraps or tacos and drizzle with guacamole and sour cream OR how about coating the fried potato cubes with Indian chicken curry sauce and packing into warmed mini naan bread - quick and easy comfort food.

Have fun! and don't forget I love to hear of recipes you like to create so you can always drop me an email at