Simmer the potatoes in lightly salted water for 15 minutes ... Shape the mixture into 14–16 croquettes, weighing around 50g/2oz each. Put the flour, whole eggs and breadcrumbs into three ...

Drain well. Put the 50g/1¾oz butter and the garlic in the same large pan set over a low heat until just melted. Return the potatoes and fennel to the butter, toss until coated then tip into the ...

toasted 50g tin of anchovies, drained and roughly chopped Half a shallot, finely sliced Two spring onions, finely sliced Salt and black pepper Method 1. Put the potatoes into a saucepan of cold ...

A Michelin-trained chef and a social media sensation, the queen of spuds shares her favourite recipes for the humble yet delicious potato ...

thinly sliced 450g potatoes, cut into 2cm cubes 600ml full-fat milk 50g plain flour One tablespoon of Dijon mustard One tablespoon of fresh thyme 50g mature cheddar, finely grated 50g Parmesan ...

The humble spud is a staple in many British homes, and mashed potato is one of the most popular ways to serve it. Whether paired with bangers and gravy or served next to a piping hot pie ...