Maddy Richards' roast spuds
- Place peeled and cut spuds pre-boiled in a deep roasting dish and pour half a cup of fresh chicken stock and half a cup of olive oil over them and season. (Works well with vege stock, also.)
- Cook on slow for 1-2 hours. They are the best roast spuds ever, serve with fresh baby peas and parsnip whip (mashed with butter and milk).