Crispy Roast Potatoes

You will need:

• 1 medium potato per person

• Salt, pepper and flour

Preparation

Cook the potatoes in their jackets in boiling water for about 10 minutes - just until the outer layer is tender.

Allow to cool, then remove the skins and cut potatoes in half. Score surfaces deeply with a fork, season potatoes with salt and pepper and dust liberally with flour.

Deep-potatoes in hot oil until they are cooked through, crunchy and brown.

Glazed Carrots

Ingredients

• 6 young carrots
• 2 tablespoons margarine
• 2 tablespoons sugar
• ½ teaspoon salt
• 250 ml (1 cup) vegetable stock
• Chopped parsley

Preparation

1. Scrape the carrots, leaving them whole.

2. Melt the margarine; add the carrots, sugar, salt and enough stock to come half way up the carrots.

3. Cook gently without a lid until tender, giving the pan an occasional shake.

4. When tender, remove the carrots and keep hot. Boil the remaining stock until it is reduced to a glaze.

5. Add the carrots to the glaze, one at a time and turn them until they are well coated with the glaze.

6. Turn into a hot serving dish and sprinkle with chopped parsley.