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The Peggy Jakques
This next recipe is truly versatile and i hope that you will understand why and why the name possibly too.
Ingredients: 800 grams potato
One vegetable stock cube (plus one optional beef stock cube)
One large onion
Some green beans
Generous tsp or medium tblsp mixed herbs
" " mustard powder
One bay leaf
Half a pint of lentilles vertes
Level tsp chervil (optional)
(Re above: Half pint of lentilles vertes, use a fluid measuring jug).
Put some water into a saucepan and bring to boil. Add your finely chopped onion to the water.
Reduce heat as necessary to prevent the onion from burning. Add some chervil if you would like to.
Prepare your potatoes by cutting them into quite small pieces.
If potatoes are slightly over their use by date or if you have doubts as to their freshness (though they usually are very reliable) mix a large jug or a saucepan full of lightly salted water and as you chop your potatoes put them into the salted water first before washing them (photo 1).
Add the potatoes to the pot and add water to about one inch or one and a half inches above the potatoes. Bring to the boil.
Prepare your chillies and your green beans and have your bay leaf ready (photo 2).
Crumble the vegetable stock cube into a bowl and add some ground black pepper to it too (photo 3).
Carefully add the bayleaf and beans and chillies to the potatoes. Mix some boiling water to the vegetable stock cube and add to the potatoes. Once boiled simmer for 30 minutes on a medium heat.