Potato bread

I saw this recipe in Prue Leith, and thought it would be fun to try. I am haunted by the tortanos of the Flour Station bakers in London, which are truly superb.
This was a different thing altogether: homely, close-textured crumb, very moist from the spuds.
Initially we couldn't work out if they were cooked or not - but after baking them as much as we dared (could be bothered) we left them. The next day - they were really really great. Who knew?

Lyonnaise potatoes

After making these in college, slaving over the hot flames, roasting my face, i decided the Lyonnaise potatoes looked so good I'd make them at home.

We conveniently had a lovely lovely waitrose pie - beef and horseradish - so i steamed my potatoes, glided the skins off, sliced thickly and sauted. Meanwhile, I thinly an sliced onion (a red one needed using up) and slowly sauted til browned.
I steamed some spring greens and topped with a bit of butter.
We were both starving and wolfed it down. It was very good.

The sauteing wasn't half as good on a home cooker, compared with the heavy black saute pans and fires at college. They produce so much heat, that the potato caramelises within a few seconds, and you have to keep moving them around. You're able to get a really even beautiful golden colour across all the potato. Much harder at home. Still, saving up for that £2k range to slot in at home ;)