I have to say that I don’t really hold with all this mother’s day nonsense. A well chosen card and a bunch of daffs should do it. I also know that it is one of the busiest Sundays in a restaurant’s calendar which is one big reason to stay at home. With this in mind, I had given my two boys instructions on what I would like them to cook me for a mother’s day dinner on Sunday. Along with Simon Hopkinson, roast chicken is my all time favourite and I had intended to show them how to press herb-laden butter under the skin and create the perfect herb-scented, crisply skinned bird. Like all good meals, it is all in the planning and as I escaped the ‘burbs for a lovely, long walk in the country, I hadn’t bought the food required or provided the wherewithal to buy it. As it turned out my husband was ill and my eldest son felt unwell so no one was that hungry. We made do with some Lincolnshire sausages, red onion gravy and a lovely little version of Pommes Anna on the side. Only three of us ate it, as a poorly eldest son remained in bed. However the dog was looking longingly at the sausages, bought that morning from the shop at Polesden Lacey. This lovely National Trust property is my favourite destination for a Saturday morning walk and has lovely woods and fields surrounding it which are ideal for walking the dog. The best thing is the cafe/deli where you can slurp a cappuccino for breakfast along with a freshly made sandwich before heading off. The deli is full of locally produced ham, cheese and sausages and worth a visit just for the shop.
is a simple dish of layered sliced potatoes and is great with grilled or roast meat or fish
Serves 4-6 using a small oven proof frying pan – mine is 8inches/20cm in diameter
- 750g potatoes
- 90g unsalted butter
- sea salt and black pepper
- Pre heat oven to 180’C/ Gas 6
- Don’t bother peeling the potatoes, but slice very thinly with a mandolin or slicing disc of a food processor.
- Butter the base and sides of the pan and put onto a low heat.
- Working quickly, layer up the potatoes in the frying pan, seasoning each layer with a sprinkling of sea salt and a good twist of black pepper, and dotting with small cubes of the butter.
- Heat on the hob for about 10 minutes before covering the pan with foil and transferring to the oven.
- Cook for about 30 minutes until tender, removing the foil towards the end.
- To serve, loosen the sides and base, then place a flat serving plate or chopping board over the pan and turn out the potato cake so that the crisp bottom layer is now on the top. Serve cut into wedges.