Buntàta Cràsgach Sàiste le tumadh de Ìm Basail

2 bhuntàta mòr, air an gearradh nan geinn
Cnap ime
Beagan dhuilleagan sàiste
Salann

Leth-bhruich am buntàta, a’ fàgail an craiceann air.

Aon uair ‘s gu bheil am bunatàta leth-bhruich, cuir iad air fraidhepan le ìm is duilleagan sàiste. Fraidhig air teas meadhanach gus am fàs iad cràsgach.

Sèirbhig iad gu dìreach bhon phana le tumadh.

Tumadh

150g peasraichean reòite, air aiteamh
225g pònairean ime
Sùgh leth liomaide
50g càise parmesan air a ghrèatadh
1 spàin-bhùird càise ricotta
Beagan dhuilleagan basail ùr
2 chlòbha creamha
Salann
Piobar dubh

Cuir na grìtheidean gu lèir ann an pròiseasar-bidhe agus coimheasgaich gum bi e mìn. Faodar tuilleadh sùgh liomaide a chur ris ma tha feum air airson cunbhalachd an tumaidh.

Crispy Sage Potatoes

2 large potatoes, cut into wedges
Knob of butter
A few sage leaves
Salt

Par boil the potatoes, leaving skins on.

Once the potatoes are par boiled, place them in a frying pan with butter and sage leaves. Cook on a medium heat until they are crispy.

Serve straight from the pan, along with the dip.

Dip

150g frozen peas, thawed
225g butter beans
Juice of half a lemon
50g grated parmesan cheese
1 tbsp ricotta cheese
A few fresh basil leaves
2 cloves of garlic
Salt
Black pepper

Blend all ingredients together in a food processor, until smooth. And more lemon juice if required for consistency.