Wild Garlic Pesto, then topped with sliced the first of the British grown tomatoes.
The Pesto Potato Crust was a little reminisce of Cranks Homity pies. Nevertheless this was a tasty and filling meal, but should I make it again it will require a little tweaking. I'd make the potato crust in a larger tin (10 inch as opposed to 8 inch round) as the potato base was a little too dense. I'd also layer a little pesto between the mashed potato for taste and visual effect; or for ease just stir the pesto into the mashed potatoes so its well infused in flavour.
Grow Your Own Tea towel. My photograph is not doing much justice to it, but it depicts a dream of mine: a farmhouse surrounded with growing vegetables such as peas, tomatoes, carrots, pumpkins and strawberries, as well as chooks (hens). It comes from All Tea Towels.
Okay for those of your interested in creating this recipe at home. Here goes.
Pesto Potato Crust
Serves 4 - 6 with accompaniments
900g Maris Piper or King Edward potatoes
3 - 4 tablespoons olive oil
Salt and pepper
Preheat oven to Gas mark 4.
Boil the potatoes in their skins. Drain, peel, mash and add the oil, egg and season to taste.
Oil a 10 inch non stick flan tin and place on a baking tray.
60g pesto, I used homemade Wild Garlic and Walnut Pesto
Optional: 2 tablespoons Wild Garlic, washed and roughly chopped
3 - 4 spring onions, chopped
2 - 3 tomatoes, sliced
Olive oil for roasting
Salt and pepper
Increase the Gas mark to 6.
Spread the pesto over the potato mixture
Allow to cook before removing from flan tin, then cut into wedges and serve with a green salad. Adapted from Little Red Gooseberries by Daphne Lambert.