Why You’ll Like It

• Indulgent sliced potatoes cooked in cream.
• Perfect side dish for roasted meats or as a main course paired with a salad.
• A crowd pleaser and easily prepared in advance and bake an hour and a half before serving.

For The Perfect Potato Gratin

• Choose the Right Potatoes: Starchy potatoes like Maris Piper or King Edward work best for a creamy texture.
• Slice Evenly: Ensure potato slices are of uniform thickness for even cooking.
• Cheese Variations: Feel free to experiment with different cheeses like Fontina or Parmesan for added flavour.
• Make Ahead: You can assemble the gratin a day in advance; just cover it and refrigerate it until you’re ready to bake.

What You Need

• Potatoes (500g): Use preferably Maris Piper or King Edward and thinly slice. These starchy potatoes provide the best texture for a creamy gratin.
• Onion (1 medium): Use finely chopped onion white or red. This adds sweetness to the potatoes.
• Garlic (2 cloves): Minced garlic enhances the flavour profile with aromatic notes.
• Fresh rosemary (1 teaspoon): Chop some fresh rosemary enough to fill a teaspoon or otherwise use ½ tsp dried rosemary to impart a fragrant herbal note. It can be substituted with thyme or oregano if preferred.
• Double cream (150ml): For a rich and velvety texture; can use heavy cream as an alternative.
• Milk (150ml): Balances the creaminess; any type of milk can work.
• Crème fraîche (100g): Adds tanginess and richness; sour cream can be a substitute.
• Cheese (100g): (such as Gruyère or Cheddar): Provides a cheesy crust; feel free to mix different cheeses for variety.
• Salt and black pepper, to taste: Essential for seasoning the dish.
• Butter, for greasing the dish: Keeps the gratin from sticking.

Saving the Potato Gratin For Later

• Refrigerate leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
• Can You Freeze Au Gratin Potatoes? I don’t recommend freezing gratin potatoes, given it’s creamy with milk, cream and cheese that tends to separate after thawing.

Serving the Potato Gratin

Health Info

• Calories: 333.2kcal
• Sugar: 4g
• Sodium: 151.3mg
• Fat: 25.6g
• Carbohydrates: 16.5g
• Fiber: 1.8g
• Protein: 7g

Why You’ll Like It

• Comforting: A bowl of nourishing warmth packed with flavour.

• Healthy & Nutritious: Carrots provide essential vitamins, while coriander “may help lower blood sugar, fight infections, and promote heart, brain, skin, and digestive health,” according to Healthline.

• Simple & Make-Ahead: With minimal ingredients and only 55 minutes of total cooking time, it’s an easy go-to recipe for busy weeknights. You can also make it ahead to enjoy throughout the week.

• Great for Leftovers: This soup keeps well, so you can enjoy it the next day or freeze it for later.

For The Perfect Carrot and Coriander Soup

• Cut Evenly: Ensure carrots and potatoes are chopped evenly so they cook through at the same time.
• Smooth vs Chunky: Use a hand blender for a smooth, velvety texture. For a chunkier soup, blend less or use a potato masher.
• Adjusting Seasoning: After blending, taste to balance the sweetness of the carrots and the spice from the coriander. If the coriander is too strong, use half the recommended amount.
• When NOT to Add Cream: If you plan to freeze the soup, don’t add the cream during preparation. Add fresh cream after reheating.
• Extra Garnish Ideas: In addition to fresh coriander, try toasted pumpkin seeds, paprika, cream, or croutons for extra indulgence.

• Do you have leftover cream?  Use up leftover cream and potatoes by preparing a potato gratin.

What You Need

• Butter: Add a rich, creamy base to sauté the onions. For dairy-free,  swapped it for olive oil.
• Onion (finely chopped): A key flavour base for the soup. It enhances the sweetness of the carrots.
• Carrots (650g, peeled & chopped): The star of the dish, giving the soup a vibrant orange colour and sweet, earthy flavour.
• Potato (1, peeled & chopped): Adds body and creaminess to the soup without the need for creams.
• Ground Coriander (1 tsp): A fragrant spice that complements the sweetness of the carrots. You can swap ground coriander with cumin, caraway seeds, curry powder, garam masala, or increase fresh cilantro for a similar flavor.
• Vegetable Stock (1 litre): Providing depth and richness. Chicken stock can be used as a non-vegetarian option.
• Fresh Coriander (30g pack): Adds a fresh, bright flavour. You can leave this out and only use it for garnish.
• Single Cream (4 tbsp): For swirling into the soup, add a creamy texture. Can be omitted or replaced with a dairy-free alternative like coconut milk.
• Paprika (½ tsp): Adds a touch of heat and smokiness. I prefer to use sweet paprika but you can also use smoked paprika depending on your taste. 
• Petit Pains (4): For serving alongside the soup. Crusty bread is perfect for dipping.

Saving the Carrot and Coriander Soup For Later

• Refrigerate in an airtight container for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally.
• Freeze into freezer-safe containers and store for up to 3 months avoid adding the cream before freezing. Defrost overnight in the fridge and reheat adding the cream before serving.

Serving the Carrot Soup For Later

I love serving this carrot and coriander soup for lunch or as an early dinner, especially on chilly days when I want something nourishing and warm. It’s the kind of dish that reminds me of cosy weekends spent with family, where the kitchen is filled with the sweet and earthy aromas of slow-cooked carrots and fresh coriander. I often prepare it as a light main, pairing it with a salad or a sandwich for lunch.

When hosting friends, I often pair it with warm, crusty petit pains or some freshly baked bread, and it never fails to hit the spot. It becomes an elegant starter, topped with a swirl of cream and a sprinkle of paprika or pesto—it’s always a crowd-pleaser!

Health Info

• Calories: 190.8kcal
• Sugar: 10g
• Sodium: 848.3mg
• Fat: 8.5g
• Carbohydrates: 27g
• Fiber: 5.9g
• Protein: 3.9g

Health Info

• Calories: 698.8kcal
• Sugar: 3.7g
• Sodium: 276.8mg
• Fat: 49.1g
• Carbohydrates: 43.1g
• Fiber: 1.8g
• Protein: 21.6g

Health Info

• Calories: 702
• Sugar: 24.33
• Sodium: 1452.2
• Fat: 42.3
• Carbohydrates: 46.1
• Fiber: 6.8
• Protein: 36.8

Health Info

• Calories: 617.9
• Sugar: 3.9
• Sodium: 333.7
• Fat: 50.9
• Carbohydrates: 6.4
• Fiber: 0.7
• Protein: 32.3

Why You’ll Like It

• Old English Chutney! Savour British old-fashioned recipes and you won’t regret it.
• Sweet and spicy. Have you ever craved a sweet and spicy snack? Dunk crackers in this chutney will satisfy both savoury and sweet cravings.
• A homemade chutney which will get you ADDICTED once you try it.

Making Chutney Tips

1. Sterilizing jars is crucial to ensure your chutney is safe to eat and has a long shelf life. The safest method is a boiling water bath, which kills bacteria, yeasts, and moulds at 100°C (212°F).
   • Boil jars for at least 10 minutes; add extra time for higher altitudes.
   • Boil lids separately for 5 minutes.
   • Use sterilized tongs or gloves to avoid contamination.
   • Fill hot jars with hot chutney immediately and seal tightly.
   • Ensure lids do not flex after cooling for proper sealing.

What You Need

Storing the Chutney

To store chutney properly and ensure it stays fresh:

1. Sterilize the jars and transfer the chutney into clean, sterilized jars while it’s still hot. Allow the chutney to cool completely before sealing the jars tightly.

2. Refrigerate: Store the sealed jars in the refrigerator for up to 1 year.

Goes Well With

Ham and Pease Pudding Stottie

Discover the comforting tradition of Ham and Pease Pudding Stottie, a versatile dish from northern England. Perfect with meats or spread on bread. Taste the warmth!

Check out this recipe

Health Info

The nutritional information is calculated based on a serving size of 1 tablespoon. Two jars of 475ml chutney would provide approximately 63 servings.

• Calories: 10.6kcal
• Sugar: 1.3g
• Sodium: 74.5mg
• Fat: 0.3g
• Carbohydrates: 1.8g
• Fiber: 0.2g
• Protein: 0.2g