South Hams Lifestyle Oct - Nov 2021
The Autumn edition is here - filled with amazing goodies. We've got an interview with legendary baker Richard Bertinet, lots of delicious recipes, advice on redecorating the guest bedroom and of course our amazing competition page.
The Autumn edition is here - filled with amazing goodies. We've got an interview with legendary baker Richard Bertinet, lots of delicious recipes, advice on redecorating the guest bedroom and of course our amazing competition page.
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COMFORT<br />
When the darker nights set in, you<br />
just want some go-to comfort food<br />
recipes - and here, Waitrose has<br />
delivered! Find more recipes at<br />
www.waitrose.com<br />
Calling<br />
COTTAGE PIE WITH<br />
SWEET POTATO<br />
Prep time: 20 minutes plus standing<br />
Cooking time: 1 hour 20 minutes<br />
Serves: 4<br />
INGREDIENTS<br />
1 tbsp olive oil<br />
500g British beef mince<br />
1 onion, diced<br />
1 stalk celery, diced<br />
1 carrot, peeled and diced<br />
1 Oxo Beef stock cube<br />
1 tbsp tomato purée<br />
1½ tbsp plain flour<br />
2 tsp Worcestershire sauce<br />
3 thyme sprigs<br />
2 medium sweet potatoes, peeled<br />
1 tbsp unsalted butter<br />
METHOD<br />
Heat ½ tbsp oil in a large sauté pan or<br />
casserole dish over a high heat. Add<br />
the beef and fry, breaking it up, for 4-5<br />
minutes, until browned. Remove from the<br />
pan, add the remaining 1⁄2 tbsp oil, lower<br />
the heat to medium and fry the onion,<br />
celery and carrot with a pinch of salt for<br />
10 minutes, until softened. Meanwhile,<br />
dissolve the beef stock cube in 500ml<br />
just-boiled water.<br />
Return the beef to the pan, add the<br />
tomato purée and cook for 1 minute, then<br />
stir in the flour and fry for 1 minute more.<br />
Add the stock, Worcestershire sauce and<br />
2 thyme sprigs and simmer for 25-30<br />
minutes, until the beef is coated in a thick<br />
gravy. Meanwhile, slice the potatoes<br />
as thinly as you can and put in a bowl.<br />
Cover with just-boiled water from the<br />
kettle; set aside for 10 minutes. Drain and<br />
use kitchen paper to pat dry thoroughly,<br />
then lay out on more kitchen paper to<br />
finish drying.<br />
Preheat the oven to 200°C, gas mark 6.<br />
Melt the butter. Tip the beef and gravy<br />
into a medium ovenproof dish. Toss the<br />
potatoes with the butter and leaves from<br />
the remaining thyme sprig. Season and<br />
arrange in circles over the beef. Bake for<br />
30 minutes until bubbling hot and the<br />
potatoes are cooked through. Stand for<br />
10 minutes before serving.<br />
COOK’S TIP<br />
Scatter grated cheddar over the potatoes<br />
halfway through baking to give the pie a<br />
nice cheesy crust.<br />
SPICY STIR-FRIED<br />
PORK & AUBERGINE<br />
Prep time: 10 minutes<br />
Cooking time: 35 minutes<br />
Serves: 4<br />
INGREDIENTS<br />
3 tbsp sunflower oil<br />
2 aubergines, cut into 2cm pieces<br />
4 salad onions
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