Choccy's Recipes

Roast Potatoes: Fluffy Inside, Crispy Outside Never mind the gravy, where are those spuds??? No messing about, yummy spuds. Take as many potatoes as you need.  Cut up the washed potatoes, skins on, and place in a steamer.  Preheat oven to its maximum temperature.  Steam potatoes until cooked.  Stand the steamer on a baking tray.  Drizzle extra virgin olive oil over the potatoes so it dribbles into the baking tray.  Tip out the potatoes onto the tray.  Season with sea salt and black pepper.  Place tray in hot oven. Cook for about 10-15 minutes until golden and crisping around the corners. Serve.

Beany Tomato Soup Time 20-25 mins Ingredients 1 medium onion Olive oil Cornflour 1 vegetable stock cube 1 tin chopped tomatoes 1 tin of mixed beans in water Concentrated tomato puree (optional) Dried basil Oregano to garnish (optional)  Method Peel and chop your onion (tip: keeping onions in your fridge not only makes them last longer but vaporisation of the allicin oil is minimised... No tears when chopping!) Cook onion until soft in a spoonful of olive oil (extra virgin adds flavour) Dissolve the stock cube in 1/3 pint (a coffee mug) of boiling water. Add to the pan. Add your tin of chopped tomatoes and the drained and rinsed tin of beans. Add 1/2 tsp dried basil. Bring to boil, simmer for 5 minutes.Whizz until smooth, in a jug using a hand blender. Return to pan and bring back to boiling point before adding a teaspoon of cornflour (cornstarch) which has been mixed until smooth in a about 1 tablespoon of water. This will bring the texture of the soup nicely