Potato Song

[Alberta Louise]

Potato Song

1 large Potato, scrubbed and peeled, as big as you can

10-12 drops Hickory

Serano jam

2 rashers of streaky plant bacon per serve

2 handfuls of green Beans each, top and tailed

4 medium country mushrooms, washed and trim the stock

4 cloves garlic, crushed

Plant butter

2-3 tbsp Grapeseed or Olive Oil for roasting

Salt and lemon pepper to taste

In a roasting pan lightly drizzle grapeseed or olive oil over 1 big potato. Air-oven the potato for 45 minutes at least at 200C to begin with then lower to 180C. Once the plant bacon attains a natural braised look drop the temperature to 180C. Halfway through the cooking process remove the potato and douple criss-cross the top with a vegetable knife. Splash 10-12 drops of Hickory into the potato. Three-quarters of the way through the cooking process add the rashers of plant bacon. Remove and set aside once it crisps up, approximately 15 minutes. Prepare the green beans with cooking string tied around them tightly. Approximately 8-10 beans per portion and cook for 15 minutes in salted boiling water. Remove the cooking string before serving. Crush 1 clove of fresh raw garlic per mushroom and add to the air-ovened potato roasting dish until cooked (15 minutes) then remove and set aside. Once the potato is thoroughly air-oven cooked and crispy looking plate up. Squeeze the criss-cross part of the potato and stuff with serrano chilli. Drape the plant rashers of bacon over the potato, include the garlicy mushrooms and green beans as a side on the dinner plate. Add 1 tsp plant butter on top of the potato and garnish with Red Pepper powder. Salt and lemon pepper to taste. Serve immediately.

[Alberta Louise]

Make your own lemon pepper by adding the zest of a lemon to 4 tbsps white pepper.