Tartiflette - big flavours without meat or fish.

 

My Tea on a cold autumnal night.

" Boiled potatoes sliced and mixed with fried; onions, garlic and wild mushrooms, layered with lots of sliced Reblochon cheese and fresh chopped sage and rosemary from the garden. All these tasty ingredients nicely arranged in an ovenproof dish  and covered in a slurry mixture made from a teaspoon of Dijon mustard and half a teaspoon of sugar added to a glass of dry white wine. Sprinkle a little sea salt, black pepper and grated nutmeg over the top and place in a hot oven until it bubbles and the top browns. Serve with a seasonal salad and a truffle oil flavoured mayonnaise. This is a seriously satisfying supper for a chilly autumn evening".

Sheffield St Mary's Gate

 

'Sheffield Premier' - digital media - George Roberts

" A memory of a wonderful weekend in Sheffield with friends and family".