Potato Bread


Top of the mornin ‘to you! It’s St Patrick’s Day! And what a fabulous feeling it must be in Dublin this morning! A certain Mr O’Driscoll may be quite excused a few glasses of the ‘Black Stuff ‘on his retirement; and what a way to go out!

Dawn: I haven’t the slightest idea what you are talking about!

Andrew: A few episodes of Father Ted and you will catch up!


Serves 4

2 lb potatoes, peeled and sliced
1 Egg, beaten
100g butter
3 tbsp flour
1.5 tbsp chopped parsley
1.5 tbsp chopped chives
1.5 tbsp chopped lemon thyme
A splash of milk
Salt and pepper
Seasoned flour
Bacon fat or butter


  • Boil the potatoes and mash straight away.
  • Add the egg, butter, flour and herbs and mix well.
  • Season with plenty of salt and pepper, adding a few drops of  milk if the mixture is too stiff.
  • Shape into a  2cm thick  circle and then cut into eight pieces.
  • Dip in seasoned flour.
  • Fry in bacon fat or melted butter on a gentle heat.
  • Cook the ‘bread’ until crusty and golden on one side and then flip over and cook on the other side 4-5 minutes on each side will do.
  • Can be served hot with a knob of butter melting on top, or cold.
  • Whichever option, a touch of the black stuff is a great idea!

Dawn: Sounds a lovely dish!

Andrew: Indeed it is! 

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Fabulous Frittata


Frittata is one of those incredibly versatile Italian dishes which in this rather Anglicised version is a fantastic way of using up leftover ingredients, or whatever is growing in your garden at the time.

Dawn: Brilliant! This is just what we want from this blog! Affordable, in season, available and not at all wasteful!

Andrew: And also extremely easy, with a little patience and care.

Dawn: So Maestro! What is the difference between a frittata and a Spanish Omelette?

Andrew: No that isn’t a cue for one of my corny jokes! Not much really. A Spanish Omelette is basically a combination of potato, onion and egg, and is quite thick when served. You may have seen this as tortilla. Fritatta is also a form of omelette. It tends to be thinner, but is also served sliced.


Serves 6

Any combination of vegetables, meats, seafood  and herbs: see below for suggestions

1 tbsp of olive oil

Four eggs


  • Heat a heavy bottomed 8 inch/20 cm frying pan on a gentle heat.
  • Add 1 tbsp of olive oil, and fry your chosen filling until tender, or until your meat or seafood is cooked through thoroughly.
  • Mix your eggs together in a bowl or mug, then pour into the pan, cooking on a low-medium heat for about 10 minutes.
  • The top of the frittata will start to set at this point. Here you have two options: either heat the pan under a grill until browned on top, or flip the frittata over, placing a plate on top of the pan, turning it over so it drops onto the plate, then slide it back into the pan to finish cooking for 2-3 minutes.
  • Turn out onto a plate or chopping board, allow to cool and then cut into 6- 8 slices.

Dawn: Great with a salad, new potatoes and some runner beans I would guess.

Andrew: I have just done three of these for my colleagues for our Christmas buffet lunch.

Dawn: Three! What was the price?

Andrew: Value range eggs, about £2.50 for a dozen, and vegetables I had in. I estimate about £5 for the lot!

Dawn: Tremendous value! Budget eggs outside of the City are often cheaper, starting at about £1.50 per 12 plus eggs so worth knowing, Now tell me about these fillings

Andrew: There are no rules, but I did these:

  1. Mixed coloured vegetables- red onion, yellow pepper, red chilli and a few frozen peas.
  2. Courgette, mushroom and thyme.
  3. Sausage, red pepper and chilli powder.

Dawn: I have some prawns and spring onion in my fridge. Chorizo and red pepper might work too. And shoudl these be cooked before adding? 

Andrew: The beauty of this dish is that ‘anything goes’!

Dawn: Or ‘anything goes in’!! Amazing! When do we add the vegetables or whatever we have in at the time, Andrew?

Andrew: I pre-cook the additional ingredients as it speeds up the overall cooking time and add them pre-adding the eggs. And what makes this another firm favourite is that this is just the kind of good value an oh, so easy to do recipes we want to promote. Keep an eye out for @Love_Food_UK on Twitter for our other fantastic recipes. 

Gorgeous Garlic Potatoes


Another simple and easy side dish that works well with stews, casseroles and roasts.


Serves up to 6

1 onion, peeled, sliced and chopped

4 large baking potatoes, peeled and thinly sliced

2 cloves of garlic, peeled, chopped and crushed

300ml of vegetable stock

25g of extra mature cheddar cheese, grated

a tiny curl of butter

Salt and pepper


Dawn: This makes a nice alternative potato dish to accompany a traditional Sunday roast.

Andrew: Yes, there are many varieties of potatoes and all are so versatile when cooking.

Dawn: There is that old saying: “Variety is the spice of life”! And our food needs to be varied to provide us with all the nutrition our bodies demand. That’s an excellent point, Andrew. There are over 80 varieties in the UK that are grown commercially and being from the carbohydrate family, provide a valuable source of energy which our bodies need. 

  • Put the butter in a large frying pan and melt; then, add the onion and garlic cooking for a few minutes until softened. Set aside in a dish.
  • Next, place the potatoes in the frying pan using the juices from the onion. Layer the potatoes. As you do this, add a little of the softened onion and garlic to each layer, evenly scattering the mixture upon each layer.
  • Pour over the vegetable stock over the potatoes making sure all have been covered with the stock.

Andrew: Can I use a creamy white sauce instead? 

Dawn: Yes, that would make a delicious alternative to this healthier version. 

Andrew: In fact, a super quick version of this dish could be made using a tin of chicken soup rather than vegetable stock. 

  • Add the grated cheese to the top of the dish. Season with salt and pepper.
  • Cover the ovenproof dish with kitchen foil.
  • Place in a pre-heated oven at gas mark 6, 200°C electric for 1 hour. Then, remove the kitchen foil and cook for a further 20-30 minutes while the top browns. Test to see if the potatoes are cooked by sticking a fork into them and if tender, they’re cooked.

Andrew: Mmm…certainly smells lovely!

Dawn: And tastes divine!

For more of the Cooking Duo’s easy, tasty and inexpensive recipes and cooking tips, follow this blog and Twitter account @Love_Food_UK