Tag: Vegetarian

Potato skins – are they the best bit of the potato?

Potato skins – are they the best bit of the potato?

The question in the title is a little facetious but potato skins cooked on the Big Green Egg are something of a revelation!  Just before the Covid Pandemic lockdown we were lucky enough to get a 12.5Kg box of Linda (1951) potatoes from Carroll’s Heritage potatoes – they have been great and have kept the 2 of us going really well during the lockdown period.  However April/May is the time when all self respecting potatoes that have not been chemically treated start to ‘sprout’ or as Lucy from Carroll’s Potatoes said – “start to wake up!!”  We reached the point where the last 20-30 potatoes  (these were relatively small, select potatoes) had developed lots of sprouts!  Under normal circumstances we may have just composted them at this point – but we have been trying to reduce our demand on local shops  so have looked for things to do with them – and success!!

We removed the potato shoots, scrubbed the potatoes and popped them into the large EGG whilst we were heating it up for a different cook.  As these potatoes were only the size of an extra large hen’s egg they cook in around 30-40 mins.  They were cooked over an indirect setup at around 180C (the other half of the EGG set up for direct cooking.)




Once cooked they were removed and allowed to cool.  The next day the potatoes were cut in half lengthways and 90% of the flesh scooped out with a teaspoon leaving the remaining 10% supporting the skin.  20 potatoes therefore give you 40 skins which is a lot to play with!   To cook and serve the halves were simply placed in the base of one of our ‘handleless” Tefal frying pans, and sprayed on each side with a little olive oil and sprinkled with salt placesd open side down in the pan and sautéed over direct heat at 170C until the edge of the skins were nicely coloured.  They were then flipped over and the cooking continued until they were crispy.

We have simply been serving them with a homemade hummus dip, though they would also work with a simple cooked filling (more of that later!!).  The potato that was scooped out was destined for other dishes which we will try and catch up with as we get chance.

For the moment though it is the skins that are taking the pride of place – they are lovely and ‘as cheap as chips’


…………….. go on – give them a go!!

Potato Skins - the best bits of the potato!?

June 29, 2020
: Any number - fully scalable
: 20 min
: 35 min
: Easy

Cooked potato cooked out of small baked potatoes to leave a glorious skin to sauté and roast!!


  • 30 potatoes (size of a duck's egg)
  • Spray oil e.g. olive or rapeseed oil
  • Salt
  • Step 1 Bake the potatoes indirectly at around 170-180C on the EGG until just cooked and allow to cool
  • Step 2 Cut the potatoes in half lengthways and scoop out most of the cooked flesh (and set aside to use for another dish) leaving just a little potato lining the skins. Save the skins in the fridge till needed
  • Step 3 Spray the skins (4 or 5 per person) with oil and sprinkle with salt. Place onto a solid cooking surface (e.g. pan) open side down and cook direct at 170C until the rim of the skin is golden coloured. Turn over and cook for another 5 mins or so until crisp.
  • Step 4 Serve with a home made hummus dip
Sautéed Potatoes with Onion, Garlic Rosemary and Peas

Sautéed Potatoes with Onion, Garlic Rosemary and Peas

Sometimes it is the simplest of dishes that give the most satisfaction.  This is very much one of those dishes!  It is hard to better simple roast potatoes – but this is a dish that does that!.  Indeed it would be a lovely simple supper dish in its own right!  This is a sautéed potato dish with onions, garlic, rosemary and peas.  The secret is to hold your nerve and cook it for (more…)

Slow roasted caramelised fennel – latest reflections

Slow roasted caramelised fennel – latest reflections

We have returned to this dish so often – in so many ways it has been the ‘go to’ dish of the summer!  It has also been popular with friends who have adopted the dish and have added it to their own regular cooking repertoire.  It is incredibly versatile and so easy to cook too! – see original post with recipe here

The transformation of a simple fennel bulb and a handful of small tomatoes requires no more than some heat and a heavy metal surface on which to allow the caramelising process to occur.  To balance the dish, a little salt and pepper, perhaps a teaspoon of fennel seeds and some rapeseed oil – let the magic begin!

Whilst you could do this dish in a domestic oven it is perfectly suited to Kamado cooking with a combination of bottom heat and oven cooking.

We have served it as a Tapas, as an amuse bouche, with flaked parmesan, with fish, with steak, with pork………………..

The only decision making you need is how caramelised you want to make it.  On one occasion we left it, as we thought, too long, and if anything it was better still …………….. this is just a dish that keeps on giving!!!


Try your own twist on how you serve it, but remember to share your best ideas with us here!


original post with recipe here




Another seasonal special – fried Mazze di Tamburo (Parasol mushrooms)

Another seasonal special – fried Mazze di Tamburo (Parasol mushrooms)

When we were in Italy we were very fortunate to be given some Mazze di Tamburo (Parasol mushrooms).  These were found in the local chestnut groves and although we had seen them growing, our knowledge of wild mushrooms is such that unless we are with someone who clearly knows what they are doing – we leave them well alone!  We can buy our fungi in the local vegetable shop (these will almost always have been found by local people who actually know that what they are picking is safe!).  These however were a gift from someone we trusted and this made them all the better! (more…)

Slow-roasted caramelised fennel

Slow-roasted caramelised fennel

Whilst I have come to love the taste and aroma fennel seeds bringto many Tuscan dishes, I have only occasionally cooked with fennel bulbs. So with some fennel bulbs to use it was time to search the internet for something simple.  This is therefore based on a Jamie Oliver recipe for slow roasted fennel. It is a very simple recipe.  (more…)