METHOD
Preheat the oven to 180˚C.
Draw templates the same size as the serving dishes on a sheet of baking paper and place on a flat baking tray.
Slice the potatoes thinly and arrange overlapping slices on each template to cover fully.
Brush generously with butter and season well.
Bake for 25-30 minutes until the potatoes are cooked and golden. Use a large fish slice to carefully lift the potatoes off the tray and place on top of the hot filling.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!