Virgil Abloh was so loved, but he should have been celebrated long before death
Virgil Abloh was so loved, but he should have been celebrated long before death

Sarah Finnan

Netflix and Shonda Rhimes’ ‘Inventing Anna’, will be the must-see series of 2022
Netflix and Shonda Rhimes’ ‘Inventing Anna’, will be the must-see series of 2022

Jennifer McShane

Afore After: The womenswear brand that’s so sustainable, it uses buttons made from Irish milk
Afore After: The womenswear brand that’s so sustainable, it uses buttons made from Irish milk

Sarah Finnan

The Ghislaine Maxwell trial starts tomorrow. Here’s what to expect
The Ghislaine Maxwell trial starts tomorrow. Here’s what to expect

Amanda Cassidy

Our favourite Irish shops to buy gorgeous Christmas decorations
Our favourite Irish shops to buy gorgeous Christmas decorations

Megan Burns

5 fashion secrets from seriously stylish women
5 fashion secrets from seriously stylish women

Marie Kelly

22 colourful kitchens that will convince you to whip out the paint brush
22 colourful kitchens that will convince you to whip out the paint brush

Lauren Heskin

Andie MacDowell: Why is my grey hair an issue and George Clooney’s isn’t?
Andie MacDowell: Why is my grey hair an issue and George Clooney’s isn’t?

Sarah Finnan

This Victorian Ballsbridge home is on the market for €2.45 million
This Victorian Ballsbridge home is on the market for €2.45 million

Megan Burns

5 films to watch for interior design inspiration
5 films to watch for interior design inspiration

Lauren Heskin

Image / Editorial

What to Cook Tonight: Easy Roast Veg


By Meg Walker
10th Jul 2017
What to Cook Tonight: Easy Roast Veg

Roseval Potato, Red Pepper, Anchovy, Olive, Chilli and Rosemary Al Forno

The potatoes won’t get crispy because they absorb all of the flavours they’re hanging out with, but they do get wonderfully gooey and sticky.

Serves 4

Ingredients
2 red peppers
olive oil
6 Roseval red-skinned potatoes, skin-on and sliced 2cm thick
3 whole salted anchovies, washed and de-boned (or use 6 good-quality fillets)
24 green or purple olives, de-stoned
? red chilli, deseeded and finely sliced
4 garlic cloves, peeled and smashed
3 sprigs of rosemary, leaves picked
200ml chicken or vegetable stock
2 tbsp cabernet sauvignon vinegar
40g unsalted butter, cubed
salt and pepper

Method
Preheat the oven to 190?C/gas mark 5.

Blister the peppers, ideally on a charcoal grill to get a smoky flavour, but if not, over a naked flame on a wire rack or using metal tongs – keep rolling them around until they’re blackened all over. Put in a bowl and cover tightly with cling film: it will inflate like a hot-air balloon. Wait until it deflates, then peel the peppers while they’re still warm (this makes it much easier). Discard the seeds and thinly slice. Put a glug of olive oil in a small saucepan and cook the peppers for 20 minutes on a low to medium heat.

Line a large, high-sided roasting tray with a thin layer of olive oil, then with parchment paper (the olive oil makes it stick down). Add all the ingredients (including the peppers), except the butter. Season with a big glug of olive oil, salt and a good smack of pepper, mix together and roast in the oven for 35 minutes, stirring from time to time.

Add the butter and roast for a further 5 minutes. The potatoes should have absorbed most of the liquid but have a shimmering viscous sauce.

Extracted from Trullo: The Cookbook by Tim Siadatan (Square Peg, approx €29).