I made this tonight, after a lovely sunny London day, involving random medieval art, cats in flatpack furniture and the Cutty Sark.
|The Cutty Sark. (Plus bunny shaped cloud.)|
And then we came home and I maaaaade Glamorgan Sausages with Red Onion and Chilli Relish. Courtesy of the Hairy Bikers. AND IT WAS AWESOMMEEE.
That recipe shows you how to make the stuff on the left. I'd write it out again but I didn't actually change anything because this was a new one to me... Okay, I maay have mucked about a bit with most of the quantities but I'm pretty sure the original recipe is miles better.
All that was served with rocket leaves aaand roast potatoes. A la my Madre.
|They look so crunchyyyy.|
The trick is to peel em, boil em til they're ready to eat then you roast em. Put them in a deep oven tray, drizzle them with plenty of olive oil and then cook them at 200 degrees celsius for about an hour. Every now and then, take the tray out, give them a shuffle around and a bit more olive oil and they'll be as crunchy as anything. Simple really...