River Cottage’s Gelf Alderson is a master of down-to-earth, let-me-eat-that-right-now-please home cooking, and these anytime snacks tick all the crowdpleaser boxes
PHOTOGRAPHS EMMA LEE FOOD STYLING GELF ALDERSON AND GILL MELLER
Chilli, honey and soy roast nuts and seeds
Serves 6-8 Hands-on time 35 min Oven time 10-15 min
NEXT TIME
Vary the mix of nuts and seeds for a different result – try including pecans and almonds, for example. A sprinkle of crushed cumin seeds is another great addition.
• 50g hazelnuts
• 50g walnuts
• 30g sesame seeds
• 100g pumpkin seeds
• 100g sunflower seeds
• 100ml tamari or light soy sauce (note: soy sauce contains gluten)
• 50g honey
• ½ tsp chipotle chilli flakes, or more to taste
1 Heat the oven to 160°C fan/gas 4 and mix all the ingredients in a bowl with a pinch of salt and freshly ground black pepper.
2 Tip the mixture into a shallow roasting tray and spread out to ensure the nuts and seeds are in a single layer. Toast in the oven for 5 minutes.
3 Take out the tray, give everything a good stir, then return to the oven for a further 5 minutes or until the mix is sticky and starting to clump together. Remove from the oven and give it one more stir, then set aside to cool before serving. The nuts and seeds should remain a little sticky – this is when they’re at their best.
Per serving (for 8) 283kcals, 22g fat (2.9g saturated), 9.1g protein, 10g carbs (5.8g sugars), 1.7g salt, 3.5g fibre →
Ripped oven chips with smoked chilli and roasted garlic dip
Serves 6 Hands-on time 35 min Oven time 10-15 min
KNOW-HOW
You can buy roasted confit garlic in a jar from supermarkets – you’ll need 2 tbsp. If you’d rather roast your own, heat the oven to 180°C fan/gas 6, cut the top off the garlic bulb so the cloves are exposed, put on a small piece of foil on an oven tray, rub with 1 tsp veg oil all over, then wrap in the foil and roast for 25-30 minutes while the potatoes boil.
Let the garlic cool a bit before you squeeze out the flesh so it won’t cause the dip to split (and won’t burn your fingers).
• 15 large new potatoes
• 3 tbsp sunflower oil
• 3 rosemary sprigs, torn into pieces
• Salt flakes to season
For the dip
• 2 medium free-range egg yolks
• 2 tsp dijon mustard
• 1 tsp chipotle chilli flakes
• 1 garlic bulb, roasted, soft flesh squeezed from its skin (see Know-how)
• 2 tsp
