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Pub Grub Book Giveaway

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I love eating in really good restaurants. I also love to eat in my local pub. I like to cook fine cuisine one day and a good old fashioned gammon, eggs and chips pub food style the next.

I’m fickle like that and well I just like love food.

Everyone has a favorite local pub. We have several. One we like to eat in when we have the children with us as it has a soft play and a fab kids menu. One is such a short walk from my house that we got to leave BOTH children at home recently ( albeit for 90mins or so) and had a meal for my birthday which was nice. The other does themed nights and really good offers on nice wines etc so we like to go there with our friends or family. None of the pubs serve fancy food and all are budget friendly.

When I was asked to write about my favourite pub there was never going to be just one as we enjoy and support lots of local pubs.

There is an article on the Wilson Field blog about how many local pubs are struggling at the moment and facing closure but luckily it doesn’t seem that way in our area. In fact our (nearest) local pub is booming after a recent (ish) change of hands as the food has improved massively.

Last night I had steak and ale pie with sautéed potatoes and it was GOOD.

When I make this type of food at home ( pub style gammon or steak etc ) I like to make sautéed potatoes to accompany it. This is how I make my ultimate sautéed potatoes:

You will need:

A large frying pan
Leftover boiled potatoes ( these work best) or just parboiled potatoes cut into small chunks
Olive oil
Butter
Garlic
Seasalt ( I used Maldon smoked salt)
Crushed peppercorns ( I used normal and Sichuan)

Place a largish nob of butter into your pan along with a large glug of olive oil ( Jamie Olive style) and wait until your oil is fairly hot before adding your potatoes. Cook for a few minutes on a high heat, then lower your heat and cook for a further 5-8 minutes. Finally turn the heat back up and cook for a few more minutes giving your pan a shake occasionally to stop sticking and ensure an even colour on your potatoes. Cover with a healthy pinch of crushed seasalt and peppercorns, give another shake and serve immediately.

These potatoes are so delicious ,even better than chips in my opinion. Using potatoes that you cooked the day before and refrigerated gives the absolute best results.

Yum. For a fiery twist add some dried chilli flakes with your seasoning.

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* I was given a pub cookbook, quiz book and joke book in return for writing about my favourite pubs.

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