PERFECT ROAST POTATOES Needs must and all that, so I have always been an open anti-perfectionist, but in truth (and I’m sorry to repeat what I’ve said before) it is impossible to cook roast potatoes without needing them to be perfect, which to me means sweet and soft inside and a golden-brown carapace of crunch without.
Bubble and Squeak, one of my fav old fashioned dishes. On Sundays I always make more roast potatoes and veg than I need so that I can make this delicious dish on Mondays. Mash the potatoes and vegetables together, salt and pepper, make either small ones or one large and cook in a frying pan. I use goose fat to fry this in until brown on each side and I top with bacon and a poached or fried egg
If you know you are going to be pushed on Christmas Day, then it is possible to half-roast the potatoes the day before (see Preparing Ahead, below). On Christmas Day the potatoes just need to be re-roasted in a hot oven for about 20 minutes.
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CRISPY DUCK. I've always thought one of the best ways to eat duck was as the Chinese do, but I had never thought it would be so easy to cook. I say "cook". I do nothing except cut some fat off the duck and sit it on a rack on a roasting tin and put it in the oven for hours on end. Then, I take it out, set to with some forks and put some shop-bought Chinese pancakes on to steam.