Although our bodies crave the reassurance of
carbohydrates it is our minds that crave the Summer sun.
A simple dish to allow both body and mind to be
at peace is potato dish which brings with it the taste of Provence and a little
of the sun further around the Mediterranean.
- Two good sized waxy potatoes, sliced thinly
- Three or four anchovy fillets, chopped finely
- Four dessert spoons of parsley, chopped finely
- A dessert spoon of capers, chopped finely
- A handful of olives, pitted and chopped
- A large clove of garlic, grated
- Two large red sweet peppers, one sliced thinly and the other liquidised or passed through a sieve
- 25 mls of dry sherry
- 50 mls of vegetable stock
In a medium sized Gratin dish, place a layer
of potato, a sprinkling of anchovy, parsley, capers, olives and garlic and few strips
of pepper. Repeat for three layers.
In a small bowl, add the sherry, stock and
liquidised pepper and pour gently over the top.
Cover tightly with kitchen foil and place into your oven for about an
hour and a half.
Serve with grilled fish and a very cold glass
of something fizzy on the side.
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