Sprouts with pancetta and chestnuts

Ingredients (serves 8):
500g sprouts, whole or sliced in the middle
1/2 cup water
25g butter + extra
6 slices pancetta, cut into thin strips
100g chestnuts sliced or crumbled
Freshly ground black pepper

Method:
In a large pan, cook the sprouts in water, butter, salt and pepper, then cover with a lid and rapidly cook for 5 minutes.
While they are cooking, fry the pancetta separately with a little butter.
Remove lid from the sprouts to reduce the water, add bacon and chestnuts, then remove from heat, drain and serve.

Roasted Potatoes

Ingredients (serves 8):
2 kg Maris Piper potatoes
200g goose fat (if vegan use olive oil)
1 tbsp fine semolina
A little oregano
Maldon salt flakes

Method:
Put a roasting tin, big enough to take the potatoes in a single layer, in the oven.
Heat the oven to 180c.
Peel 1kg potatoes and cut each one into 4 even-sized pieces. Drop the potatoes into a large pan and pour in enough water to barely cover them, add 1 tsp salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for about 4 minutes.
Meanwhile, put the goose fat or olive oil into the hot roasting tin and heat in the oven for 5 minutes, so it’s really hot.
Drain the potatoes in a colander, then place back in the pan, place the lid and shake back and forth a few times to fluff them up. Sprinkle with semolina and give them another shake so they are evenly coated.
Carefully spoon the potatoes into the hot fat – they will sizzle, turn and roll them around so they are coated all over and spread them in a single layer.
Roast the potatoes for 15 minutes, then turn them over. Roast for another 15 minutes and turn them over again. Put them back in the oven for 15- 20 minutes, or until golden and crisp outside but soft inside. Sprinkle with sea salt and oregano and serve straight away.