Spuds and Mackerel

I bought a pink silicone egg flip today. It looks, well, a trifle girly. Which makes it all the more odd, as when it was run up on the register, the lady says to me, “sorry, I’ve got to confirm you’re over eighteen”, before bursting into giggles. I says, “no problem, I know that even now, the estates are being stalked by gangs of hoody wearing teens, armed with egg whisks and slotted spoons, and it’s only right you should ask.” It’s almost not worth mentioning that the slightest smidgeon of a possibility that I looked under eighteen left me immeasurably chuffed.

Anyway, I’d like to point out that I am not a Nigel Slater Junkie, but he does write good recipes. Here is something else I like.

As usual, he’s infuriatingly imprecise, as Mr Barnes has pointed out, so here are my notes:

  • allow 200g of fish and 300g of potatoes per person
  • as long as the potatoes are medium sized (Mr Barnes: you’ll want them to be 105mm along the long axis, and 207mm in circumference) and not too thick skinned, the variety doesn’t seem to matter; tonight’s supper was done with some King Edwards
  • after 30 mins of roasting the potatoes, get in with some barbecue tongs and rearrange them to allow maximum opportunities for crisping

I’m afraid sheer unmitigated greed prevented me from taking photos until everything had been consumed.

Ahem.

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