Before I leave for a little break, I thought I should share this quick recipe with you. When the weather starts getting colder I crave potatoes and warming comfort food, and this one’s a ripper - perfect alongside a warm winter roast, or enjoyed as a hearty side on a cold night.

With winter solstice taking place on the 21st of June this year, I look forward to celebrating the ever-brightening days ahead, and for the second consecutive year I will be in Hobart for Dark Mofo! It’s an amazing winter festival project presented by MONA, exploring and celebrating the dark through large-scale public art, food, music, film, light and noise. It runs from 12th-22nd June. My favourite part of the festival is the Winter Feast:

A three-night Bacchanalian banquet of feasting and fire, drinking and celebration, music and performance.

Winter Feast is held on the banks of the Derwent in the massive Princes Wharf, running for 3 nights; 19th-21st June.

Last year was outstanding, the quality and selection of food was stunning, and the atmospheric surrounds of massive fire pits, wine and good company made it a very memorable time.

Hopefully this year I can show some restraint when buying up on the local produce, and can therefore avoid a repeat of last year's scene at the airport when I found myself with waaaaay too many kilo's for the aeroplane to safely transport. Hopefully.

When I get back to Melbourne I’m going to need a reminder of this lovely trip. So I’ll get the fire going (aka my laptop screen-saver - it even has a 'crackle' sound effect! All actual warmth will be provided by the trusty heater), cook this recipe, maybe a chicken too, and enjoy it with a nice glass of Chardonnay or Pinot Noir. Warm by soul.

ROASTED POTATOES w GREEN SAUCE

Gluten Free I Vegetarian & Vegan Adaptable I Serves 4-6 as a side

PROVISIONS

600g kipfler potatoes
Drizzle of extra virgin olive oil
Salt & freshly cracked pepper

GREEN SAUCE

Handful of coriander
1 cup peas
1 anchovy
1 tbsp Dijon mustard
1 tsp horseradish, grated
½ lemon, juiced
¼ cup extra virgin olive oil

METHOD

Preheat oven to 220 °C.
Put potatoes in a baking tray, drizzle with olive oil, season well with salt and a little pepper. Roast for 30-40 minutes or until tender.
For the green sauce. Put all ingredients into a blender and pulse until combined and chunky. Season with a little salt and pepper, mix, spoon over the potatoes while hot.