Kind thanks to Linda and Sara for this festive menu. If, however, you don’t feel like cooking why not try their service Catering 34. Visit their website www.catering34.com or call them on 04 67 23 63 46 or 09 60 07 21 56.

Roast potatoes with rosemary and garlic

INGREDIENTS

12 large roasting potatoes
olive oil, sea salt
Leaves stripped from 12 sprigs of rosemary
10 garlic cloves, unpeeled
bag of shallots, peeled, topped and tailed
4 tbsp cornflour (Maïzena)

INGREDIENTS

Pre-heat the oven to 200°C.
Peel the potatoes and cut each into 2 – 4 chunks, depending on size of potato.
Cover the base of a roasting tin with olive oil, add 1/2 tsp sea salt and put into the oven.
Boil the potatoes for 10 minutes. Drain well and tip into a large bowl.
Sieve 4 tbsp cornflour over the potatoes and mix gently.
Put the potatoes into the hot roasting tin. Add the garlic cloves, rosemary leaves, shallots and a good seasoning of sea salt.
Roast on the middle shelf of the oven for approximately one hour, until golden.