A Croque, the jam and a wedge

Cooking doesn't have to be complicated – the simpler the better. Here's an example - recipes for a sandwich, with two sides.

The beauty of these recipes are that they are straight forward – the Croque can be made ahead, ready to fry whilst your wedges are in the oven.

I know the Croque is indulgent – it's meant to be – perfect for the weekend in front of your favourite film.

The Croque :

Croque Monsieur

4 slices of medium sliced wholemeal bread

2 tsp Dijon mustard

75g (3oz) Gruyere cheese (grated)

2 slices of ham or try 45g of cooked ham hock

if you can get it – omit the ham for the vegetarians

30g (1½oz) unsalted butter

Preheat oven to 160fan/180c/Gas 4

Spread ½ tsp of mustard over each slice of bread.

Spread half the cheese on two slices of bread followed by the ham, remaining cheese on top. Sandwich together with the other two slices of bread.

Heat the butter in a frying pan until foaming – fry your Croque Monsieur for 1-2 minutes on each side. If your frying pan is suitable for the oven then pop in for 4-5 minutes. If not then transfer the Croque to a baking sheet.

If you haven't got or can't get hold of Gruyere then use Mature Cheddar instead – nothing is set in stone!

Adaptable for meat eaters and vegetarians too.

The jam :

Balsamic Onion Jam - 4 of everything!

4 medium brown onions, finely diced

4 tbsp balsamic vinegar

4 tbsp soft dark brown sugar

1 garlic clove, finely chopped (optional)

1 tbsp unsalted butter – 15g-30g

as a guide my “tablespoon” was exactly that -

from the cutlery drawer

the large frying pan measures 29cms/11” in diameter

and is non-stick

Using a large frying pan, cook the onions in the butter over a medium/high heat, stirring constantly for 5-8 minutes until they are opaque. Add the vinegar and sugar. Reduce the heat to low and simmer gently until the onions are cooked down to a jam-like consistency for 20-25 minutes. Do not cover the pan at any stage.

The recipe will give you 300g of jam.

Cool and place in a sealed container or a jar with a tightly fitting lid and keep in the fridge.

Finally the wedges :

You can use Charlotte or any waxy potato for wedges. If in doubt check the instructions on the bag. King Edward potatoes are great too – crispy on the outside – fluffy on on the inside. Cut your wedges into similar sizes and place on a large baking tray, drizzle with rapeseed oil and pop into a pre-heated oven 180fan/200c/Gas 6 – 20 minutes then shake and repeat. The more wedges you have the longer it will take for them to be crispy and brown. Tip into a bowl and sprinkle with a seasoning of your choice – Chinese 5 Spice, Chilli Flakes, or Classic Paprika & Onion, to name but three. Shake again and serve.

Phew!

Now for something sweet …