Roast new potatoes & radishes

Method 1

Ingredients

600g new potatoes

halved, larger ones quartered

500g radishes

halved, larger ones quartered

4 tbsp olive oil

2 tsp black mustard seeds

1 tsp chilli flakes

plus extra to serve (optional)

30g pumpkin seeds

150g Greek yogurt

2 spring onions

thinly sliced (green parts and all)

step 1

Heat oven to 200C/180C fan/gas 6. Put the potatoes in a saucepan of water, bring to the boil and cook for 8 mins. Drain and leave to steam dry.

step 2

Put the potatoes in one roasting tin and the radishes into another. Divide the oil between them, along with the mustard seeds and chilli flakes. Season and give everything a good mix. Put in the oven and roast for 25 mins, then take out the radishes and roast the potatoes for an extra 10 mins until crisp. Meanwhile, toast the pumpkin seeds in a dry frying pan.

step 3

Spread the yogurt onto a sharing platter. Pile on the potatoes and radishes, then scatter over the spring onions, pumpkin seeds and a few more chilli flakes, if you like.

Method 2

🥔 Roast New Potatoes & Radishes

✅ Serves: 4

⏱ Prep Time: 10 mins | Cook Time: 25–30 mins

🔸 Ingredients

500g (1 lb) new potatoes, halved or quartered if large

1 bunch (about 200g / 7 oz) radishes, trimmed and halved

2–3 tbsp olive oil

2 cloves garlic, minced (optional)

1 tsp sea salt

½ tsp black pepper

1–2 tsp fresh thyme or rosemary (or ½ tsp dried)

Zest of ½ lemon (optional, for brightness)

Optional garnish: chopped parsley, chives, or a drizzle of balsamic glaze

🔪 Instructions

🔥 1. Preheat oven:

Heat oven to 220°C / 425°F (200°C fan).

🥔 2. Prep vegetables:

Wash and halve the new potatoes (keep skins on).

Wash and trim the radishes, then halve them lengthwise.

Place both in a large bowl or directly on a baking sheet.

🛢️ 3. Season:

Toss potatoes and radishes with olive oil, salt, pepper, garlic, and herbs.

Spread them out in a single layer on a baking tray — cut side down for best browning.

⏲️ 4. Roast:

Roast for 25–30 minutes, tossing once halfway through.

Potatoes should be golden and crispy; radishes should be tender and slightly caramelized (they’ll mellow in flavor as they roast).

🍋 5. Finish:

Optional: Toss with lemon zest or a squeeze of lemon juice before serving.

Garnish with chopped herbs or a drizzle of balsamic for a flavor boost.

✅ Tips:

Want extra crispy potatoes? Roast them for 10 mins before adding radishes.

Add a handful of baby carrots or asparagus tips in the last 10 minutes for a mixed veg twist.

Comments

Dumplings

Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...

Sichuan chicken

Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...

Crumpet pizzas

Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...

Chef Savvy

Search This Blog