Herby treats

Country Smallholding - - Inside This Month -

There may be slim pick­ings in the vegetable gar­den as we are still of­fi­cially in the ‘hun­gry gap’ but woody herbs are perk­ing up and put­ting on new growth af­ter the win­ter.

Ram­bling Lamb Pota­toes

This de­li­cious tra­di­tional dish from Italy is known by sev­eral other names such as run­away or es­caped lamb. There’s no ac­tual lamb in­volved but the wine and herbs: par­tic­u­larly the rose­mary, give the dis­tinct im­pres­sion that there might be.


700- 800g pota­toes, peeled and cubed

1-2cloves gar­lic, halved or quar­tered if large

3 ta­ble­spoons oil

1-2 large sprigs rose­mary

4- 5 sage leaves

2- 3 small sprigs thyme

3- 4 bay leaves

Sea salt flakes

Coarsely ground black pep­per

100ml dry ver­mouth (or use white wine) 100 ml wa­ter

PLUS: ex­tra herbs to gar­nish

Pre­heat oven to 180°C (fan oven) or equiv­a­lent


You will need a greased oven-proof dish

Toss pota­toes and gar­lic in oil in the bak­ing dish. Tuck in the herbs and sea­son with salt and pep­per. Turn gently to coat and pour over the ver­mouth or wine and wa­ter.

Bake for up to an hour, stir­ring a cou­ple of times, un­til the pota­toes are golden and ten­der and have ab­sorbed all the liq­uid.

Dis­card the spent herbs and gar­nish with fresh. Serve im­me­di­ately.

Herby fried pota­toes

Ram­bling lamb

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