andcombinetomakea fairlywet
dough.Turnoutthedoughontoa
lightlyflouredsurfaceandknead
forabout 10 minutesuntilsoftand
smooth– it willbewet.(Youcanuse
a standmixerwitha doughhook for
thisstep,if youhaveone.)
2 Formthedoughintoaneven
round,putina lightlyoiledbowl,
coverwitha cleanteatowel(tostop
thesurfacedryingout),thenleave
toriseina warmplacefor
1½-2hoursoruntildoubledinsize.
3 Meanwhile,putthepotatoesina
panwithplentyofsaltedwaterand
bringtotheboil.Turndowntheheat
andsimmerfor15-25minutesuntil
justtender.Drainthepotatoes
andletthemsteamdry.Repeatwith
thebeetroot,cookingfor25-35
minutesoruntiltheytakethetipof
a knifewithease.Drainand,when
coolenoughtohandle,rubor
scrapeawaytheskins,thencut
eachbeetrootinto6-8wedges.Cut
thenewpotatoesintochunks.
4 Putthebeetrootandpotatoesin
a bowl.Addthechoppedthyme,
somesaltandpepperanda trickle
ofoil.Tumbletogetherbutdon’t
overmixoryou’llturnthepotatoes
pink.Setaside(seeMakeAhead).
5 Whenthedoughisready,heatthe
ovento200°C/180C°fan/gas6.Turn
thedoughoutontotheprepared
tray,thenpressit outwardlightly
withyourfingertipssoit coversthe
base.Arrangethepotatoesand
beetrootoverthetopofthedough,
thendotwithchunkypiecesofblue
cheese.Tearovertheremaining
thymesprigs,thenpresseverything
deepintothedoughwithyour
fingers.Coverthetrayandleave
toprovefor35-45minutes.
6 Uncoverandgentlypushand
prodeverythingbackdownintothe
dough.Tricklealloverwithoil,then
bakeonthemiddleshelfoftheoven
for35-40minutesuntilcookedand
golden.Removefromtheoven,
tricklewitha littlemoreoil,then
sprinklewithsalt.Servewarm.
PERSERVING255kcals,8.7gfat
(3.4gsaturated),7.2gprotein,
39.3gcarbs(2g sugars), 1.4g salt,
2.6g fibre
Bashedroastnew
potatoeswithroastsea
bassfillet,pesto,rocket
andshavedpecorino
SERVES4.HANDS-ONTIME 30 MIN,
OVEN TIME 53-70 MINThisall-in-onesupperdish
hassomethingforeveryoneand
makesa greatweekendfeast.
I lovecookingnewpotatoeslike
thisandit’ssoeasy.Yougetsuch
a remarkablebalanceofcrunchy
ontheoutsideandsoftinthe
middle.I’musingwildseabass
here,butfilletsofbreamorhake
would work superbly too.MAKE
AHEADSpoonthepestointoa
sterilisedjar(seedelicious
magazine.co.uk/how-to-
sterilise-jars),pouroveroiltocover,
seal, then chill for up to 1 week.- 1kglargenewpotatoes,scrubbed
- 4 tbspextra-virginolive oil
- Paredzest1 lemon
- 2 tspfennelseeds,lightlybashed
- 1 garlicbulb,cloves separated,
skinlefton - 2 largefilletssustainablewild
seabass(600-700gtotal) - 50gfreshpecorinoshavings
- 2 handfuls wild rocket
FORTHEPESTO- 40gsunflowerseeds
- 1 smallgarlic clove, roughly
chopped - 75gpecorinoorotherhard
cheese,finelygrated - 1 largehandfulfreshbasilleaves
- 100ml extra- virgin olive oil
YOU’LLALSONEED...- Minifoodprocessor or pestle and
mortar
1 Heattheovento180°C/160°Cfan/
gas4.Putthepotatoesina panwith
saltedwater,bringtotheboil,then
cookfor15-25minutesuntiltender.
2 Drain,thenleaveinthecolander
fora fewmomentstosteamdry.Tip
thepotatoesontoa board,thengive
thema bashwitha heavyobject
(I usethebaseofthepanI cooked
themin).Don’tmashthem,just
bashflatter,exposingthefleshto
maximisetheircrispingpotential.
3 Tricklehalftheoliveoilinto
a largeroastingtray.Distribute
thepotatoesevenlyonthetray.
Scatteroverthezest,fennelseeds
andgarlic,thenseasonwithsalt
andpepper.Trickleoverthe
remainingoil,thenroastfor
45-60minutesoruntilthepotatoes
arecrispandcrunchy.
4 Meanwhile,makethepesto.Set
a dryfryingpanovera mediumheat
andtoastthesunflowerseedsfora
fewminutes,stirringregularly,until
fragrant.Leavetocool,thenpulse/
poundtoa fairlyfineconsistencyin
a minifoodprocessor/pestleand
mortarwiththegarlic,cheeseand
somesalt.Addthebasil,then
pulse/poundagainuntilwell
chopped.Graduallypulse/stirinthe
oil.Onceeverythingiscombined
withaneventexture,checkthe
seasoning,thenspoonthepesto
intoa bowl(orseeMakeAhead).
5 Cuttheseabassfilletswidthways
into 5cm pieces. Remove the →deliciousmagazine.co.uk 63make it special.