Unlock a Wickes Kitchen

Tremendous Trimmings

Ingredients: Roast potatoes

King Edward or Maris Piper potatoes (as many as you need)
Cold-pressed rapeseed oil

Peel and cut some lovely potatoes (Maris Piper and King Edwards are perfect) into big chunks

Add the potatoes to a pan and fill with cold water

Add a stock cube or pot and a pinch of salt for extra flavour

Boil for around 15 minutes until fork tender

Preheat the oven to 180 degrees

Coat the bottom of your oven tray with oil of your choice and place in the oven to heat

Drain your potatoes (top tip: keep the stock water to add to your gravy later)

Place a towel over the colonder and let the potatoes steam dry for 5-10 minutes

Ingredients: Pigs in blankets

Sausages (chipolatas work best)
Streaky bacon (dry cured works best)

Serve up your roasties with a lovely sprinkle of salt and chopped rosemary

Take a rasher and wrap it around the sausage, cutting off any excess bacon.

Note: do not pierce the sausages, or they will leak fat into the roasting tray, which will immediately burn, leaving your sausages very dry.

Place the pigs in blankets onto the hot roasting tray (you can place a sheet of parchment/baking paper on the roasting tray to reduce the amount of clean up if you like).

Turn the sausages occasionally using a strong spatula and tongs, in case they are partially stuck to the roasting tray. Turning them will ensure they are caramelised all the way around.

Cook until the core temperature of the biggest sausage is 75ºC, then remove from the oven. Allow to rest for five minutes, then serve.

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