“Where are Tom and Stephanie?” We hear you exclaim.

“This is not the quality food review article we have come to know and enjoy!”

We have interrupted this Food Glue broadcast to bring you something a little different for the winter issue. In the spirit of all things festive, we wish to share something of a gift with you and would like to ask you to share something with us in return – if you would be so inclined.

Now we know that giving isn’t intrinsically linked to receiving, and we are not doing it for that, we are truly interested in what you, our readers, have to say about food.

Mr Urb and I were having a chat the other day about what are our favourite dishes out of the ones we cook for each other, and it reminded me of a conversation that I had with another Beestonian earlier in the year. Food connects us to each other, our cultures and our past. It really is the glue that bonds us all together.

Karen Cooper and I talked about the wonderful tradition of handing recipes down that seemed prevalent in the past, and wouldn’t it be lovely to see if it still happened today. She had also wondered about using these connections from a reminiscence point of view, with some of the people with dementia. I think there is perhaps a future article in there somewhere too.

So for this issue, Mr Urb is going to share one of his comfort food recipes of the season with our readers in the hope that you will feel inclined to do the same. Do you have a treasured recipe that has been passed down through the generations? A special ingredient that you add to a traditional plate that turns it into your signature dish? Perhaps you are not originally from this part of the world, and you have a recipe that takes you right back home.

We would like to hear from you! All you need to do is email us a pic of your beloved breakfasts, much-loved lunches, delectable dinners and prized puddings with the list of ingredients and your preferred method, and we will work out how to share them with the rest of our readers.

thebeestonian@gmail.com

Meanwhile here’s our winter warmer from Pete. Bon appétit!

DU

Posh Egg and Chips

About this dish…

This simple recipe was borne out of trying to make a quick but hearty Boxing Day meal from leftover roast potatoes. It’s essentially a mushroom persillade, with potatoes tossed in at the end. After a while I started adding a fried egg because, well I was brought up on egg ‘n’ chips!

If you have a big enough nonstick pan, sautéed potatoes go really well but I don’t, so I opted to roast the potatoes in the oven for this recipe. Even lightly seasoned wedges would work too, but try not to distract from the mushroom and garlic flavours. Waxy potatoes like Charlotte potatoes are best, but floury ones like Maris Pipers work well as long as you don’t over boil them.

This is also the recipe that taught me how to properly fry mushrooms, by simply dry frying them until the incredible amount of stored moisture is released, then add the butter. Oh yes and use twice as many mushrooms as you think you need. The great thing about this recipe is that you don’t have to be precise with any of the ingredients as it’s really about your own preference.

Ingredients

Serves 2- 3 people.

Potatoes 700g

Mushrooms 300g

1 Medium onion

4 large cloves of garlic (more if you prefer a stronger flavour)

Handful of fresh flat leaf parsley

Large knob of butter (approx. 80g)

2-3 eggs

Salt and pepper to taste

Vegetable oil (or preferred fat)

Method

Cut the potatoes into bitesize pieces, I chose to roast them so left the skin on and cut them a little bigger. If you prefer to sauté them, cut into discs about ½ inch thick. Dissolve the vegetable stock in your pan of boiling water and add the potatoes, par boil for 5-7 mins, or until you can just about pierce with a knife and still feel resistance.

Meanwhile, cut the onion in half and thinly slice. Roughly chop the mushrooms, parsley and garlic cloves. Remember your mushrooms will shrink to less than half the size so bigger chunks are better.

Preheat a roasting tin with a shallow pool of vegetable oil in the oven to medium-high temp about 200 degrees centigrade, being careful not to overheat the oil.

Drain the potatoes and leave them to dry in a colander, they should be still pretty solid but have a fluffy outer texture. When the steam has dissipated, carefully place flat side down in the hot oil, season with salt and pepper and perhaps some dry herbs. Roast for about 20-30 mins until golden brown turning once. Transfer to a bowl when cooked and cover to retain the heat and moisture.

For the mushroom persillade, dry fry the mushrooms in a large frying pan on a medium to high heat until most, but not all the moisture has gone. Turn the heat down and add a generous knob of butter with the onions and stir till golden, then add the garlic and parsley and season with pepper. Stir for about 2 mins to infuse the garlic then toss in the potatoes with a little more butter to taste. At the same time fry an egg and serve.

And there you have it, posh egg n chips! Enjoy with a crisp white wine or a citrussy pale ale.

PU