INGREDIENTS
8 medium red skinned potatoes, washed
melted butter
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Draw templates the same size as the serving dishes on a sheet of baking paper and place on a flat baking tray.
Slice the potatoes thinly and arrange overlapping slices on each template to cover fully.
Brush generously with butter and season well.
Bake for 25-30 minutes until the potatoes are cooked and golden. Use a large fish slice to carefully lift the potatoes off the tray and place on top of the hot filling.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.