Here's your chance to celebrate Mother's Day in style by entering our competition to win tickets for The King and I plus afternoon tea and an overnight stay at 11 Cadogan Gardens in London.
Perfect Roast Potatoes
Delia shows how to make Perfect Roast Potatoes: the one thing you're going to need is a very good, very solid oven roasting tray because anything that buckles under a high heat is useless.
First of all add 50g of fat to the tray, the secret is to match the fat to what you're serving. This goes into the oven whilst its preheating to 200C, Gas Mark 6. Using 900g of Desiree potatoes, the small ones left whole and larger ones cut in half, they have been pre-steamed for 10 minutes and drained. This amount will serve 4 people. Replace the lid and using an oven glove to protect you, hold it on firmly and give the potatoes a really vigorous shake. Delia likes to turn the pan upside down and give another little shake to the ones on top. Now for the important bit, turn the hob onto a medium heat, then the hot tray is taken from the oven and placed over direct heat which keeps everything smoking hot. This is why you need a really solid roasting tray. Add the potatoes to the hot fat as quickly as possible using a long handled spoon. Then take a fork and quickly turn them over. Now return the roasting tray to the oven, on a high shelf and leave them for 50 minutes to 1 hour, or until they're golden brown.
Perfect Roast Potatoes should be very crunchy, crisp on the outside and soft and fluffy within. When you tap it it should sound crisp and then when you cut it open you can see how soft and fluffy it is. Never cover them so they stay absolutely crisp and serve them as soon as possible with just a sprinkling of salt.