delicious UK – April 2018

in the know.

• If you don’t have a
  pestle and mortar or a
  garlic crusher, put a
  peeled garlic clove on a
  chopping board, chop
  roughly, sprinkle with
  salt, then use the angled
  blade of a chef ’s knife to
  scrape it back and forth
  in a wave motion,
  pressing down as you do
  so to grind the garlic to a
  paste. The salt acts as
  the grinding element.


• For a vibrant yellow
  mayo, use rapeseed oil
  instead of olive oil.


• If your homemade
  mayo or hollandaise is
  too thick, stir in
  a drop of warm water.

THE TAKE-

HOME TIPS

Kevin Hughes’

expert advice

RECIPE: SWINTON COOKERY SCHOOL. PHOTOGRAPH: KATE WHITAKER. FOOD STYLING: LOTTIE COVELL. STYLING: TONY HUTCHINSON

THE MAKE-AT-HOM

RECIPE

Spanish-inspired

potato omelette

SERVES 4. HANDS-ON TIME 15 MIN

HOB TIME 35-40 MIN

MAKE

AHEAD

Make the omelette u

in advance, cool and

sealed container in t

Serve cold or, to reheat, put

tray and warm through in a l

• 1 onion, sliced


• 4 tbsp rapeseed oil


• 25g butter


• 400g waxy potatoes, finely


• 2 garlic cloves, crushed


• 8 medium free-range eggs


• Handful fresh flatleaf pars
  roughly chopped

1 Put the onion and oil in a m

pan (with a lid) over a low-m

and cook for 6-8 minutes un

to turn translucent and softe

ME

,

p to 24 hours

keepin a

the fridge.

on a baking

ow oven.

y sliced

s,beaten

sley,

ediumfrying

edium heat

til starting

en.

2 Addthebutterandslicedpotatoes,

thenquicklymixalltheingredients.

Coverwiththelidandcookfor15 minutes

untilthepotatoesaretender,stirring

now and then to ensure even cooking.

3 Oncethepotatoesaresoft,stirinthe

garlicandcookforafurtherminute.

Beat the eggsinajug and pour over

thepotatoes. Put the lid back on and

cook gently on a low-medium heat for

15 -20 minutes.Turntheomelette out

ontoaboard,thenflipbackintothepan

to cook the other side until fully set (firm

tothetouch)andgoldenbrownallover.

4 Carefullyturn out the omelette and

serveinslices,warmorcold,sprinkled

with the choppedparsley.

PER SERVING412kc al s , 2 7. 3g fat (7.1g

saturated), 18g protein, 21.9g carbs

(3.2g sugars), 0.6g salt, 3.2g fibre

WINE EDITOR’SCHOICEOpen

a refreshing young Spanish

rosadoor a modern

whitesuchas

a verdejo. →