It’s still cold enough for a big dish of soul-warming potatoes, in a pie or piled high with beans
There is a tiny room in the basement with walls of whitewashed brick and stone shelves as thick as a bible. I have never known its original use, but it is where I keep cake tins and baking sheets, casseroles and bun tins. As you open the creaking door, you are greeted by a teetering pile of tart tins.: A cheap enamelled dish with a wide rim, a thin blue line running around its chipped edge; a deep fluted tin with a loose base for tarts of frangipane and stone fruits; and a wide, shallow, cast-iron tart tin, which I use for chicken or mushroom pies, open-faced treacle tarts and, today, a pie for the coldest of days, thick with potatoes, crème fraîche, rosemary and mustard.
Such double-carb suppers – let us not pretend this is anything but comfort food – are welcome on a freezing night, when you have been blown home by an icy wind. The pastry and potatoes offer sustenance, the cream solace and the mustard will warm cold bones. If a pie seems too much trouble, then I will bake a potato or two and slather them not with butter, but with a ragu of butter beans, tomato and chillies. Either will send me into a blissful, end of winter’s day slumber. Continue reading…
http://dlvr.it/THS3qL
