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To get the best crisp on your roast potatoes you are going to need to heat the oil or fat that you use to a very high temperature. Goose fat is always highly recommended but I find that it smokes at that temperature. Because rapeseed oil can be heated to 220° without smoking it is just perfect for roasties. To give yourself the best crisping surface then follow Nigella’s handy tip of cutting them into wedges. Cut a triangle out of the middle of each large sized potato, giving you two flat surfaces.
Par boil the potatoes for 5 - 7 mins. Drain. Return to the pan and rough up the edges over a moderate heat for a few minutes. Tip: at this stage you can cool completely on a tray and then open-freeze; once frozen put the potatoes into a bag or container for easy storage in the freezer.
Heat oil and butter in oven (200o ) until very hot; add potatoes and coat (add frozen potatoes directly from the freezer and coat) with oil. They shouldn’t be swimming in the oil. And season.
Roast for 1 hr to 1 hr 15 mins; turning occasionally when possible. Roast until golden, crispy and soft all the way through.
When ready, transfer to a warm serving plate but do not cover with a lid if trying to keep hot; try some loose tinfoil over the top.