Spuds

We tried out a new restaurant on Saturday night, but I have no idea if the food was any good, because we didn't get to eat any. We were still waiting at the bar at 9pm (and yes, we had a reservation) and when I politely asked how much longer our table was going to be, they told me the folks sitting at it were still eating their main course. I wanted dinner, not a midnight snack. Needless to say, we won't be going back.

If you want good food when you're expecting it, perhaps the message is make it yourself.

So on Sunday I did - Roast Chicken with Sweet Potato Gratin. Salivating yet? You should be!

Take some sweet potatoes.

Peel them

Cut into very thin slices (2mm). I used the Magimix, but a mandolin or sharp knife and steady hand would work too.

Toss in a big bowl with 2 finely chopped shallots (or failing that, a small onion), a couple of cloves of garlic (finely chopped), a teaspoon of ground cumin (toasted and ground my own - the iron pestle and mortar was a wedding present a billion years ago and I still adore it), and some chilli sauce. I use Harissa, but whatever you have is fine.

Pour on some double cream ( or half milk half cream if you're not feeling that sinful). For 2 potatoes you probably need around 350 ml of liquid. More for more folks. Mix around, then layer into a buttered baking dish, seasoning between layers. Bake at about 140 degrees for around 90 mins. If you cook it too hot, you run the risk of splitting the cream. If the top browns too fast, cover the dish with a piece of foil.

Forgot to take a picture of it going into the oven, or indeed coming out, so all I have to show you is leftovers.

But it is really really good.