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 the potatoes and cut into the size you like.

Place in a saucepan of salted boiling water until they are just starting to go soft on the outside (usually about 10-12 minutes).

Pre-heat a roasting tray in the oven set to 200ºC/390ºF/gas mark 6 conventional or 180ºC/360ºF/gas mark 5 fan assisted.

Drain the potatoes into a bowl and allow the steam to drive off.

Pour a small amount of cold-pressed rapeseed oil over the potatoes and gently move them around until the potatoes are evenly coated.

Put the potatoes in the hot baking tray and roast for between 45-60 minutes, turning occasionally so they get roasted evenly and crisply on all sides.

When ready, place in a bowl and season with salt.

Note: if the potatoes are not browning and crisping up enough toward the end of the cook, simply increase the temperature by about 10ºC.

Ingredients: Pigs in blankets

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

Pre-heat a roasting tray in the oven set to 200ºC/390ºF/gas mark 6 conventional or 180ºC/360ºF/gas mark 5 fan assisted.

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.