The magical realm of food and drink! The Witch’s Feast. A Kitchen Grimoire by Melissa Madara

Conjure up a treat in the kitchen with The Witch’s Feast, a spellbinding collection of dishes to get your tastebuds tingling. This decadent companion to kitchen witchcraft not only contains divine recipes but reveals the history and art of magical cooking. With witch and chef Melissa Jayne Madara by your side, explore the realms of magic and embrace your inner warlock.

The Witch’s Feast, £25, preorder from Amazon.co.uk

LAVENDER POTATO GALETTE

Against Mercury Retrograde

Serves 4–6

Prep time: 25 minutes Cook time: 25 minutes

INGREDIENTS:

☐ 30g (1oz/2 tablespoons)

butter, plus extra for regreasing

☐ 3 large russet potatoes, peeled and sliced thinly

☐ 25g (1oz/¼ cup) grated Asiago cheese (or white Cheddar)

☐ 2 tablespoons dried lavender flowers, crushed

☐ 1 teaspoon marjoram

☐ Salt and pepper

☐ Fresh dill, to garnish

METHOD:

1. In a 23cm (9in) frying pan (skillet) over medium heat, melt your butter and swirl the pan to coat evenly. Then remove the pan from the heat.

2. Beginning in the centre of the pan, lay a double layer of overlapping potato slices, fanning out in a spiral across the pan. Each slice should overlap the one before it by 50%.

3. Toss together your cheese with the lavender and marjoram and sprinkle these across the galette, leaving 1cm (½in) of clearance around the edges. Season with salt and pepper, then repeat the layering process with the rest of your potatoes, until all are used.

4. Cook the galette over a medium heat until the bottom is browning, for at least 10 minutes. When the bottom is golden, invert a plate over the pan and carefully, using oven gloves, flip the pan over onto the plate. Add about ½ tablespoon more butter to the pan. Slide the galette back into the pan, raw-side down, and cook for an additional 15 minutes, or until the potatoes are cooked through and the outside is crispy. Slide the galette onto a plate, season with salt and pepper, and top with a generous garnish of fresh dill fronds. Serve immediately.