Munchkins are great aren’t they, cuz you can drop them into your jacko-lantern displays with minimal effort to spiffing effect. But what the blazes do you do with them when Halloween is done?
Mmmmm… chocolate fondue for New Year’s Day. We’ve just started a new Big Potatoes tradition!
Quite the hardest part of making chocolate fondue is getting yer hands on a chocolate fondue set, we say.
We were gifted well this crimble peeps, gifted well.
Cue chocolate fondue with cubetti de french toast, cherries and pretzel stars for dipping. It’s really easy to go vegan here too, so both versions are listed below.
Wishing you all a healthy, happy 2017 x Continue reading “Chocolate Fondue”
Baked eggs, the LBD of the food world. Well ours anyway. Crack out for breakfast, lunch, late supper, heck… even brunch.
An Ina Garten classic. Rich, creamy and delightfully comforting.
Continue reading “Herb Baked Eggs”
Word up. Pretty excited about sharing this one, yeh we know it’s just a side dish, sure, but we’ve been cooking and enjoying this creamy delight for years, so it feels like introducing a good friend to you.
A seasonal pairing, just not this season, naughty!
Continue reading “Parsnips and Kale with Cream”
There are, as one would expect, several different takes on how to make the perfect OAB.
This recipe is akin to Marcus Wareing’s recipe from The Savoy Grill’s menu, so about as authentic as it gets but with one seemingly minor adaptation to the method which actually cuts out tons of faff and about 35mins. Cuz who’s got the time these days, right.
Could OAB be the most deliciously decadent omelette in the known universe? Quite possibly, yes. Continue reading “Omelette Arnold Bennett”