Cheddar, Parmesan and Italian Herb biscuits
These cheesy, herby biscuits have an exceptional flavour, and go down well whatever the occasion. I’ve made these quite a few times now and tried to get the maximum flavour while reducing fat content slightly.
They take only a few minutes to prepare, with a bit of standing time followed by about 10 minutes cooking time (if rolled to around 3-5mm thick), they are also very quick to bake! Given they have both cheese and butter in them they’ll rise slightly during baking.
Crunchy malted brown buns
There’s nothing better for a meal starter than those small freshly made buns that good restaurants provide. They have a nice crunch when opened up, and a soft interior that’s light and easy to eat (with or without butter). I’ve been trying now for quite some time to get better at making this kind of bread.
Rosemary and Garlic Potato Wedges
Often when making pizza or even a main course I like to make a side dish of potato wedges. What better side dish than this? It ticks all the boxes: Easy to make, really good value and really tasty. You can vary this recipe to use pretty much any herbs available to taste.
For this recipe to work, it’s best to use potatoes that are good for roasting such as Maris Piper, but to be honest I’m not too fussy and have made these wedges with just about every kind of potato imaginable. One common error is to make the wedges too thin; don’t do this as it often makes the wedges soggy and full of oil. You want to aim for wedges of about 1cm thickness, these cook well in about fifty minutes to an hour.
