
Layla & Dad

Josiah, Jerry & Mum

Reigan & Mum



Potatoes
Sea salt
Dried garlic granules
Fresh rosemary
Vegetable oil
Butter
Put the oil and butter in a roasting pan and heat up. Cut the potatoes on a wooden spoon (so you don’t cut all the way through). Put them in the roasting tin and toss in the hot oil/ butter. Scatter with rosemary, garlic and sea salt. Roast for about an hour at 200 degrees (depending on the size of the potato).
Roasted Marrows Recipe:
2 small marrows
2 x tins chopped tomatoes
Red pepper, finely chopped
1-2 red onions, finely chopped
Pancetta (or vegetarian bacon equivalent)
Basil leaves
1-2 balls of mozzarella
Olive oil
3-4 cloves of garlic, crushed
Stock pot or seasoning of your choice
Fry up the pancetta, onions, garlic and pepper in the olive oil for a few minutes. Add the stock/ seasoning and tomatoes, simmer for about 10 minutes. Cut the marrows into 2 inch slices and scoop out the middle of each slice. Put the slices in a baking dish and fill with the hot tomato mix. Shove a chunk of mozzarella in each. Pile the rest of the tomato mix on top, with the rest of the mozzarella, sprinkle with torn basil leaves and roast for about 40-50 minutes until the marrow is soft.
Emilia & Mum
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