Recipes: Potatoes, artichoke and chestnuts

Potatoes, artichokes and chestnuts with pumpkin and bitter leaf salad.
Potatoes, artichokes and chestnuts with pumpkin and bitter leaf salad. Photo: Edwina Pickles

Cooking in a parcel is a handy technique for seafood or vegies. Everything is self-contained, locking in big flavours. It works well in the oven, but cooking food wrapped in foil is also fantastic for barbecues – just open the steaming parcel at the table, and there's no washing up.

The combination of potatoes, Jerusalem artichokes and chestnuts is wintery and delicious. If you can't find chestnuts, add a few hazelnuts or macadamias for that sweet nutty kick.

The salad is perfect to serve on the side, a bitter, acidic contrast to the sweet, creamy vegetables. If the lemon is too sour for you, add a dash of honey to the dressing to take the edge off.

Potatoes, artichoke and chestnuts

8 small new potatoes, cut in half

8 pieces Jerusalem artichoke, scrubbed

5 chestnuts, cut in quarters

4 garlic cloves, peeled

1 lemon, zested

1 tbsp olive oil

1 tbsp butter

4 sprigs thyme

salt and pepper

100g goat's cheese

Preheat oven to 180C. Tear off a couple of sheets of tin foil and put an A4-sized sheet of baking paper on top of the foil to make the cooking parcel. Sit the potatoes, artichokes, chestnuts and garlic in the middle of the paper, top with lemon zest, olive oil, butter and thyme and season well. Bring up the sides of the foil and close the top to form the parcel. Cook for 30 minutes in the oven, then take it out, carefully open the parcel and return to the oven for another five or 10 minutes to roast up. When ready, season with a little lemon juice, a little more salt and pepper and top with crumbled goat's cheese.

Serves 4

Pumpkin and bitter leaf salad

200g pumpkin, peeled and diced

1 tbsp olive oil plus a little for roasting

salt and pepper

1 tbsp pepita seeds

1 lemon, rind removed

1 head radicchio

1 witlof

handful flat-leaf parsley leaves

Roast the pumpkin with a little oil, salt and pepper at 180C for 30 minutes. Four minutes before removing the pumpkin, add the pepitas to roast, then remove both and allow to cool slightly. Cut the lemon in half lengthways, put one half cut side down and slice across thinly. Mix the pumpkin, pepitas, lemon slices and leaves in a bowl. Season with olive oil, salt, pepper and a little more lemon juice.

Serves 4


If you're serving the vegetables without the salad, finish them with a little parsley, basil and thyme for a fresh touch.