rapscalli

# Classic potato salad | BBC Good Food ## Ingredients - 800g small new potatoes - 3 shallots, finely chopped - 1 tbsp small capers (optional) - 2 tbsp cornichons, finely chopped (optional) - 3 tbsp mayonnaise, or to taste - 3 tbsp extra-virgin olive oil - 1 tbsp white wine vinegar - small handful parsley leaves, roughly chopped This salad and can be made the day before, chilled and then pulled out a few hours before serving 1. Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool. 1. Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. 1. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. 1. Stir in the finely chopped parsley and serve. From <http://www.bbcgoodfood.com/recipes/75604/classic-potato-salad>:

# Pork and fennel casserole  Unwind with a Mediterranean-flavoured casserole of pork, chorizo and fennel. - Less than 30 mins preparation time - Over 2 hours cooking time - Serves 4     ## Ingredients - 2 tsp olive oil - 1kg/2lbs 2oz pork shoulder, cut into large cubes - 200g/7oz chorizo, cut into chunks - 1 onion, sliced - 1 fennel bulb, finely sliced - 250ml/9fl oz chicken stock - 2 lemons, zest and juice - 1 x 400g/14oz can chickpeas - 100g/3½oz large pitted green olives - 1 tbsp chopped fresh parsley ## To serve - wilted spinach ## Preparation method 1. Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside. 1. Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside. 1. Reduce the heat to medium and fry the onion and fennel fo

# Beetroot risotto With its shocking colour and sound flavour, this dish is quite the exhibitionist. Keep it simple if that's how you like it, but the optional toppings add layers of flavour. Serve as a main course, a starter, or as a lovely little extra alongside a bit of beef or oily fish, such as salmon or mackerel. ### Serves 2 - 250g fresh beetroot - 2 shallots, peeled - 2 garlic cloves, peeled - 850ml chicken or vegetable stock - 35g butter, plus a knob for later - A splash of olive oil - 175g risotto rice (i used 140 and that was more than enough) - 80ml white wine - A little fresh thyme (optional) - Juice of ½ lemon - 50g parmesan, freshly grated - Salt and black pepper ## Optional toppings - 50g blue cheese, crumbled - 1 tbsp mascarpone, cream or creme fraiche - A few baby spinach or rocket leaves - A handful of parmesan, goat's or Lancashire cheese, crumbled - 2 tbsp sour cream or natural yoghurt - A few walnuts, toasted - ½ tbsp horseradish cream ## Method 1. After d