Golden Smashed Potatoes
I’ve used Inca Gold potatoes for this dish, a yellow-fleshed variety suitable for roasting and baking.
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I’ve used Inca Gold potatoes for this dish, a yellow-fleshed variety suitable for roasting and baking.

I like this dish best when the cabbage is tender, not too crunchy. It goes with rich dishes such as roast pork, or with sausages and mash.

In this dish, forget sprightly green florets of broccoli and instead turn up the heat and roast the bejesus out of it.

Burnt butter and lemon. Lime green pointy-tipped cauli!

Peanut butter, coconut cream, chilli and lemon juice? Mmm-mmm.

Soak up the late summer harvest with ratatouille-stuffed tomatoes.

There are so many options with these ingredients. Just get cookin’ them!

Cabbage with the X-Factor.

Bland or dry potato salad is a bore. Toss gently with the dressing while the potatoes are still warm so they absorb the flavours.

This is addictive. And it goes with anything and everything. Oh, and it’s sooooo good for you.

Crunchy crusts, spicy chorizo and sweet and tender yellow peppers. Mmmm.


This is a stunning dish. Serve this gratin hot while the mozzarella is melting and stretchy, or at room temperature (the cheese will still be supple but not stretchy).

Leftovers are simply gorgeous squished on bread.

This richly flavoured curry is the answer when you want a break from barbecued meats.

Scrumptious!

Adding preserved lemon to roasted carrots adds a salty but refreshingly lemony punch.

This is one glorious big mess! Dig in!

Roasted Carrot Hummus served with Char-grilled lamb. Dynamite.

Candied goodness.

A scrumptious vegetable medley that is packed with flavour.

The aromas given off as this dish cooks propel me right into the heart of my late Italian mother-in-law Mamma Rosa’s kitchen.

Grab the wok! Sizzle and spice.

This is one of those OMG combinations, and it is so simple.
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