The Big Potato Special
And some festive cheer with Martine McCutcheon
Hello everyone!
Hope you’re all deep in the festive spirit by now and if not, grab a mince pie, sniff a Christmas tree, or watch my chaotic video with Martine McCutcheon for Sainsbury’s (ridiculous jumpers included). Whatever works!
Coming up over the next few days….
BONUS Lagom Christmas Gift Guide dropping Thursday - 100 foodie gift ideas!
The Lagom Wine Special with the legend Tom Gilbey is also on its way. Tom’s sharing his top wines for your Christmas table… and yes, I personally tested every bottle.
This led to me singing in the street at 7pm and passed out by 8.
10/10. Would wine again. There will be some exclusive chaotic videos of us for Paid Subscribers.
THE BIG LAGOM CHRISTMAS GIVEAWAY!
A few of you lovely lot on the paid plan are about to get a wee prezzie. I’m giving away five of my Vinegar + Tea Towel bundels as an early Christmas present!
I’ll be picking the winners at random and emailing you directly - so keep an eye on your inbox between now and Friday.
Make sure you’re signed up - only two weeks until Christmas, kids!
Over the last week or so I’ve been posting some bloody delicious recipes to help you get ready for Christmas dinner, we’ve covered carrots, Brussels sprouts, red wine jus, ham and my forever favourite cauliflower cheese.
But let’s be honest, the real star of the roast isn’t the turkey or the trimmings…
It’s the roast potatoes.
I get asked about them every single year, so I thought it was about time I gave the humble spud its own newsletter. And because it’s me, I’ve also tested one of those “internet-hack” recipes to see if it actually works. (more on that at that later)
So, grab a cuppa (or something stronger), and let’s get into the good stuff.
Picking the Right Spud
If you get this wrong, your roasties will be rank.
Ever been to a dodgy pub carvery and seen potatoes that are waxy, sweet, and shaped like Lego bricks? If no then you must be posh, that’s because they used the wrong type.
There are two main kinds of potatoes:
Waxy (good for salads, not roasties)
Floury (the ones you want they fluff up beautifully)
My go-to spuds: Maris Piper or King Edward.
They’re reliable, crisp up beautifully, and taste like Christmas.
