The potato queen Poppy O’Toole's festive spud masterclass
She’s the queen of potatoes, and Poppy O’Toole is back to serve up some festive treats. With her viral spuds racking up millions of views, she’s got her Snackleback reindeer potatoes and must have mulled wine in the slow cooker.
Poppy O’Toole’s Mulled Wine
From Poppy’s latest book ‘The Actually Delicious Slow Cooker Cookbook’Serves: 4
Ingredients
1 x 75cl bottle of red wine (Malbec is recommended)2 x 2cm strips of lemon zest2 x 7cm cinnamon sticks2–3 star anise, to tasteGood grating of nutmegAbout 100g golden caster sugar, to taste (depending on what wine you’ve used)8 cloves1 orange, halved3–4 shots of brandy (optional)
Method
1. Add the wine, lemon zest, cinnamon, star anise, nutmeg and half of the sugar to the bowl of your slow cooker.
2. Stick the cloves into the skin of each orange half, then add them to the pot.
3. Put the lid on and cook on low for 2 hours, until super fragrant. Pour in the brandy (if using) and taste to see if the mulled wine is sweet enough for you – if not, stir in some more sugar until you’re happy.
Poppy’s suggestions:This is everyone’s nan’s favourite Christmas tipple, especially with the extra brandy. Make sure you keep it on low so you don’t burn off the alcohol, otherwise your nan might not be very happy.
Poppy O’Toole’s Baby Reindeer Snackleback Potatoes
Serves: 4
Ingredients
12 baby baby potatoes (approx 800g)1 pack/ 12 rashers of smoked streaky baconSprigs of fresh rosemary1 clove of garlic, grated3 tbsp maple syrupPinch of chilli flakes
Method
1. Preheat the oven to 180ºC/350ºF.
2. Using a sharp knife, cut 2/3rds of the way through the potatoes. Put a utensil on either side of the potato to use as a guide.
3. Pop on a baking tray and drizzle with oil. Season with salt and pepper, then roast for 20 minutes.
4. When the potatoes come out of the oven, wrap them In bacon lengthways so the slices are on the top, then use the end of a small sprig of rosemary to pin the bacon in place so that they resemble reindeer antlers.
5. Roast the potatoes for another 15 minutes. Meanwhile, infuse the maple syrup with the grated garlic and chilli flakes. Put them all in a pan and warm through on the stove.
6. Brush generously all over the tops of the snacklebacks and return to the oven for 20 minutes, turning over halfway and brushing with the last of the syrup.
7. When the bacon is crispy and potatoes are golden, sprinkle with some flaky salt and serve as little canapés or alongside a camembert.