© Mark Cator
0.5 tbsp extra virgin olive oil
4 tbsp balsalmic vinegar
3 cloves crushed garlic
2 tbsp each of tarragon, basil, parsley, mint and chives
1 tbsp each rosemary and thyme
Salt and freshly ground black pepper
Place the ingredients in a saucepan and warm through. Serve on the table in a dish with the roast.
Tip: this sauce can be kept in the fridge for up to 5 days and used with other meats.
750g (1.5 pounds) or a large bunch of peeled carrots with a small tip of stalk left on them
350ml (1.5 cups) vegetable or chicken stock
3 tbsp fresh mint, chopped
1. Pour the stock into a saucepan and heat gently. Add the carrot discs and heat until they simmer. Keep simmering until the carrots have softened. Drain.
2. Melt the butter in a saucepan then add the drained carrots and toss around until they are well coated and heated through. Next add the chopped mint and stir for 2 minutes.
1.8kg (4 pounds) potatoes (preferably King Edward)
1 tsp grated nutmeg
1 clove crushed garlic
2 tbsp chopped thyme
1 sliced leek, green part only
420ml (2 cups) milk
200ml (0.75 cup) of double or heavy cream
Salt and pepper
1. Grease an ovenproof dish with butter. Pre-heat oven to 180C/350F/gas mark 4.
2. Peel then thinly slice the potatoes with a mandoline.
3. Put a layer of potatoes with some of the nutmeg, garlic, fresh thyme and leek, then season. Repeat with layers until the dish is two-thirds full. Add the cream and milk together and pour over the entire dish making sure the potatoes are completely mixed and totally covered. Dot with butter.
4. Bake in the oven for 60 minutes or until the top has formed a golden skin.
Recipe taken from:
Victoria and Lucinda's Flavour of the Month, by Victoria Cator and Lucinda Bruce
Marion Boyars Publishers (www.marionboyars.co.uk)