Jean Graham For Weekend Magazine
Bring a taste of the TV show to your table with these recipes from Jean Graham, wife of Poldark author Winston
This traditional Cornish dish is known as ‘underground’ roast – perhaps because the meat is hidden under the potatoes
This traditional Cornish dish is known as ‘underground’ roast – perhaps because the meat is hidden under the potatoes.
Any kind of meat may be used for it – steak, pork fillet, pork belly – depending how extravagant you’re feeling! The number of people this dish will serve depends on how much meat and potatoes you use.
- 750g (1lb 10oz) potatoes, peeled and thickly sliced
- 750g (1lb 10oz) braising steak, cut into cubes
- Salt and freshly ground black pepper
- Beef dripping or bacon fat
Preheat the oven to 180°C/fan 160°C/gas 4. Place some of the potato slices in a deep pie dish. Put the meat on top and cover with plenty more potatoes. Pour water into the dish so it is two-thirds full and season well.
Dot the potatoes with a few pieces of beef dripping or bacon fat. Bake for 30-40 minutes until the potatoes are browned and most of the water has been absorbed.
Adapted from The Poldark Cookery Book by Jean M Graham, published by Macmillan, £9.99. To order a copy for £7.49, visit mailbookshop.co.uk or call 0844 571 0640, p&p is free on orders over £15. Offer valid until 01/10/2017.