When I outlined this post, her in the UK it was wet and windy and blowing a gale! When the weather outside is (frightful?), all I want to do is snuggle under a blanket on the sofa with a good book and some comfort food, and this is some pretty good comfort food I promise. Served up alongside some veggies and roasted chestnuts, this is one of my all time favourite dinners. Now the sun is out, the sky is blue (I promise I'm not doing this on purpose), but it's still rather chilly outside, so give this warming dish a go, I'm sure you'll love it.
But before we skip into the recipe, did I tell you guys about my exciting TV debut? Last week I had a blast making a delicious variation of the Chia Seed Pudding from 'How To Eat a Rainbow' on That's Oxford TV. It was completely nerve-racking, but once I was in the studio I had so much fun. The Presenter and crew were all so friendly and super professional which helped me lots. Hope you enjoy the video and the recipe, please give it some likes!
Copies of How to Eat a Rainbow are now available in the UK at your local Grape Tree store and in the USA from Vegan Publishers and Amazon. We were kindly sent Organic Blends acai berry and chia seeds to try out in this recipe; they're fab quality and I'm sure you'll love them!
1 tbsp extra virgin olive oil
2 large baking potatoes
1 clove garlic, crushed
500ml vegetable stock
Handful of fresh parsley
Lightly oil the bottom of a large cast iron skillet or oven top casserole dish with the olive oil.
Finely slice the potatoes into thin slices as possible, just a couple of mm.
Arange half the potato in a layer in the dish. Top with the crushed garlic and then make a second layer with the other half of the potato slices. Top with the stock, it should cover the potatoes.
Put a lid on the pan and bring to a rapid simmer. Simmer for around 20 minutes until the potatoes are soft.
Finish with a sprinkle of fresh parsley and serve!
The remaining liquid makes a great base for vegetable gravy, I freeze mine to use later.