re the roast spuds.......boil for ten minutes,,,,drain off....shake gently in the pan.......heat tray with oive oil garlic ,onions and herbs....place and baste gently before sticking in the oven for an hour on high......crisp up lovely.ps when you shake do it gently or the spud breaks apart when they cook.i prefer red onions as they are sweeter when reduced...
I'm into jam making at the moment. Lots of fruit from the allotment and hedgerows makes it worthwhile. Rhubarb and ginger is currently the jam of the moment. Great on toast - better on ice cream!
Been known to make honeycombe/cinder toffee as well.