Minted potato salad

Minted potato salad

  • Servings: 2
  • Difficulty: easy
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An easy potato salad recipe with only 4 ingredients

BBQ season is well and truly underway and this is the last potato salad recipe you’ll ever need…Probably…

This is a great way to use up tiny, marble like potatoes that you often find when you dig up potatoes – otherwise known as Fingerlings.

This really is one of those recipes that you adjust to suit your own tastes, so if you require more mint, simple add some more to the sauce, and likewise with the salad creme and mayonnaise.

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Sunday Night Supper Club with Nicky Patrick at BBC Surrey

You may have remembered that not so long ago we were invited by Nicky Patrick to join her at BBC Surrey for her Sunday Night Supper club. Well, this week we were invited back.

We spoke about cooking lasagne with fresh pasta, Spanish chicken bake, salads and what we would cook if we were on Come Dine With Me.

Sit back and enjoy!

Continue reading “Sunday Night Supper Club with Nicky Patrick at BBC Surrey”

Borscht – Beetroot Soup

Going down with a cold? Borscht this down the hatch – this beetroot soup is unbelievably good for you (and kind of funky looking!)


4-5 decent sized beetroot, peeled and grated

2 onions, diced

2 carrots, cut into coins 

5 tomatoes, diced

1.2 litres of vegetable stock

1 knob of butter

3 celery sticks, diced

1 tablespoon of red wine vinegar 

1 tablespoon of sugar (optional)

Salt and pepper for seasoning (optional)



1. First off melt the butter and fry off the onions until their soft.  Turn to a low heat and then add 2 thirds of the the beetroot, carrot and celery and cook for 5 minutes, stirring it every so often.

2. Increase the heat to medium – add the garlic, tomatoes, red wine vinegar, sugar and vegetable stock and bring the mixture to the boil.

3. Reduce the heat to simmering and simmer for an 1 hour or until the vegetables are soft.  Add the remaining beetroot and season with salt and pepper.  Leave to cool for around ten minutes.

4. If you’re out to impress presentation wise, serve with a dollop of sour cream on top and a slice of rye bread.