How to Make Potato Salad

DSCI1468 Another in our “Essentials” series of how to cook, make, bake, boil – and ultimately, eat!


Serves 4-6

450g of potatoes (any can be used)

3 tbsp of no fat natural yoghurt

3 spring onions, trimmed, washed and chopped

Salt and pepper to season


  • Peel or scrape the potatoes, rinse and place in a saucepan making sure they are covered in water. Bring to the boil and continue to boil until a fork goes all the way into a potato when stuck in. They are then cooked.

Dawn: I’ve used new potatoes here but you can use any kind, whatever you have in or are on offer when you shop. I’ve cut them into small cubes and you can do this with any potato of your choice. 

Andrew: Yes, and I noticed how expensive a small pot of potato salad is when I was last shopping: this recipe gives you a large bowl full for very little money. 

Dawn: That’s right and we are very aware of how all our food budgets need to work even harder to make sure we are able to eat. It’s what this blog is all about – easy recipes, great food and excellent value for money. 

  • Drain the water away and set aside the potatoes to allow them to cool.
  • When the potatoes are cool, cut them into quarters so that they are roughly about 2cm squared each. Place in a bowl or airtight container, if not intending to eat immediately.
  • Add the natural yoghurt and chopped spring onions. Mix together so that the potatoes are covered in the natural yoghurt and spring onions. Season with salt and pepper, mix again.

Dawn: And it is really this simple to make your very own potato salad – great for a side dish at home or to add to a picnic. 

Andrew: We’ll be bringing you more recipes in our “Essentials” section which are designed to help you get the most out of your cooking, your kitchen cupboards – and your money!

To discover more from the Cooking Duo’s “Essentials” section, follow this blog and the Twitter account @Love_Food_UK

Vine Fruit Filled Butternut Squash with Spicy Delight

DSCI1394 A real vegetarian treat is this one! And so easy to pull together.


Serves 2

1 large butternut squash, thoroughly washed

3 tbsp of olive oil

1 onion, peeled, sliced and chopped

50g of currants

25g of dried prunes, chopped

25g of dried apricots, chopped

1 tbsp of cinnamon

1 tsp of cumin seeds

1 tsp of ground ginger

Salt and pepper to season


  • Cut the butternut squash in half, scoop out the seeds and flesh from both sides. Place on a baking sheet and drizzle 1 tbsp of olive oil over both halves.
  • Place the baking tray in a pre-heated oven at gas mark 6, 200 °C electric. Cook for about one hour or until the squash is tender when you put a fork into both halves.
  • While the butternut squash is baking, put the onion, currants, prunes, apricots and spices in a frying pan along with the remaining 2 tbsp of olive oil and cook, until the onion becomes caramelised. Set aside until the butternut squash is baked.
  • When baked, half the vine fruits stuffing equally between both halves of the butternut squash and place back in the oven to heat for approximately 5 minutes.
  • Season and serve on warmed plates, either alone or with a green salad.

Dawn: And that’s it, folks!

Andrew: You could garnish with toasted pine nuts or flaked almonds which will compliment the dish. 

Dawn: Great idea, Andrew. That’s exactly what I’m going to do for dinner this evening! Thanks for the tip. 

For easy-to-make meals, simple to follow recipes that conjure up wholesome dishes, follow this blog – – and our Twitter feed @Love_Food_UK for regular updates, tips and recipes. 

Roast Root Ribbons


An easy side dish to accompany a nice Sunday roast, this takes minutes to prepare and once popped in the oven, you can get on and do what you need to do as it’s virtually self-cooking.

Andrew: I like dishes like this!


Services 4

8 large carrots

8 large parsnips

2 tsp of cooking oil

salt and pepper for seasoning


  • Peel and slice the carrots and parsnips into long ribbons.
  • Place in a saucepan of boiling water and partially boil for 5-10 minutes. 

Dawn: The partial cooking via boiling is optional and you can simply put the root veg into a large, ovenproof dish if you’re short on time.

Andrew: That’s usually what I do.

  • While the vegetables are partially cooking on the hob, pre-heat the oven to gas mark 6, 200 degrees centigrade electric and place an ovenproof dish with the cooking oil in, in it.

Dawn: I’m using the cooking juices from a tasty joint here to add an extra “umph” to the vegetables taste.

  • Next, drain the vegetables of the boiling water and place in the cooking fat.

Andrew: Can I add garlic halves?

Dawn: You can add any root vegetables you may have in, Andrew. You’re only limited by your own imagination. I have a lovely baked onion recipe that I’ll share later in our side dishes section, too.

  • Cook until the vegetables start to look ‘caramelised’ and crisp in appearance.
  • Turn the vegetables occasionally so the whole of the root becomes golden in appearance.
  • Serve hot, seasoned to personal preference.

Andrew: Is this really down to personal taste, Dawn?

Dawn: No pun intended! Yes, Andrew. I tend to leave them for about 45 to 60 minutes because I really enjoy the ‘caramelised’ taste. Very yummy!

Andrew: Easy peasey, lemon squeezy!

Dawn: Indeedy! And speaking of which, you can decide to add a little splash of lemon juice to the cooking oil if you fancy a zing to the finished cooked taste. 

Andrew: And don’t forget to follow our blog and Twitter account @Love_Food_UK to stay tuned for more easy, quick and inexpensive recipes!