45 Roast potatoes with lemon,


rosemary and thyme Serves 6 as a side


Crisp and caramelised from roasting, tart and tangy from the lemons, this variation on traditional roast potatoes makes a particularly good side for chicken or fish, ac- companied by a bitter leaf salad.


• 1.5kg fairly waxy potatoes (such as Marfona, Orla or Triplo), washed but not peeled, cut into halves or quarters, depending on size


• 2 lemons, cut into thick slices, plus an extra ½ lemon to finish


• 7–8 garlic cloves, unpeeled, lightly smashed • 4 Rosemary sprigs • 6 thyme sprigs • 4 tbsp olive oil


• Salt and black pepper


Heat the oven to 180°C/Gas 4. Put the potatoes into a pan of cold salted water, bring to a boil, then simmer for 10 minutes. Drain and let dry in a colander for a few minutes. Transfer to a roasting pan and scatter over the lemon slices, garlic, rosemary and thyme. Drizzle over the oil and toss together with your hands, making sure each potato is coated in oil. Season well with salt and pepper. Roast for 35–40 minutes, turning everything once or twice, until the lemons are starting to caramelise and the potatoes are golden brown. Squeeze over the ex- tra lemon half, sprinkle with a little more salt and serve immediately.


potatoes such as pink fir apples and Charlottes can be halved lengthways, tossed with oil and salt and roasted from raw at 180°C/Gas 4.


Toss the potatoes with a tablespoon of wholegrain mustard before roasting for more of a zing.


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Roast carrots with honey and fennel


Serves 4 as a side


This is a simple side dish that works particularly well with roast pork – both honey and fennel are great partners for the pig.


• 1kg carrots, peeled • 2–3 tbsp olive or rapeseed oil • 1½ tsp fennel seeds • 4 tbsp honey


• A good pinch of salt


Heat the oven to 200°C/Gas 6. Cut the carrots into long wedges or roll-cut them into angular pieces. If they are small and slender, leave them whole or cut them in half lengthways. Toss with the oil, fennel seeds, honey and salt. Spread the carrots in a single layer over a roasting pan lined with baking paper. Roast for around 30 minutes until cooked through and caramelising in places – check after 20 minutes and turn over to ensure even roasting.


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