Tuesday, 13 November 2012

Aunt Bessie's Roastiness

Just before half term I had the pleasure of going along to a cookery event hosted by Aunt Bessie's.

Obviously they are well known for their frozen Yorkshire Puddings, but it was a bit of an eye-opener seeing their entire range - who knew you could get frozen gravy, or that they made desserts too?

They are embarking on an honourable campaign to instill a bit of weekday 'roastiness' into our lives.  That wholesome, warm, comforting feeling that only comes from sitting together as a family enjoying a home cooked meal.

Feasting on duck with cranberry sauce and stuffed mushrooms we then got cooking ourselves.  I love a bit of cooking which embraces some time-saving shortcuts.

Inspired by their products, I'm joining in with the half-term food challenge by Aunt Bessie's in association with BritMums.

Lying in bed the other night, this recipe came to me (you can see what I think about most of the time can't you?).

I've included echos of our half-term trip to the Emerald Isle by using Clonakilty Black Pudding (we visited this pretty town and it's lovely to get a reminder of our holiday), so without further ado, I give you...

Black Pudding and Goat's Cheese Towers with Sweet Roast Vegetables and Walnuts


Aunt Bessie's Mini Potato Rosti
Black Pudding
Log of strong Soft Goat's Cheese
Aunt Bessie's Honey Roast Vegatable Mix
Dash of Maple Syrup
Green Beans

It would have been helpful if both frozen products cooked at the same temperature, but I put the oven on at 220 and popped the vegetables on the top shelf and the rosti potatoes on the bottom and it turned out fine.

Put the honey roast vegetable mix in a roasting tin with a little olive oil and cook for 20 minutes.  Then add the rosti on another baking sheet and cook for 18 minutes (approx 40 minutes total for the vegetables).

Meanwhile, slice your black pudding and goat's cheese and cook your french beans.

Approximately 10 minutes before your oven food is ready, add a sprinkle of walnuts to the roast veggies and a dash of maple syrup.  Shake well and return to the oven.

Fry your black pudding on both sides and while still hot assemble your towers with the rosti, black pudding and goat's cheese slices.  Doing it while hot results in burny burny hands, but it's worth it to get softly gooey cheese when you cut through the towers.

Absolutely delicious!!


  1. that looks lovely...very posh!

  2. Looks divine, may have to try these but leaving out the goats cheese and replacing with something different ( not a goat fan) x

  3. These look lovely but also a decent portion size so ideal. Liking your way of utilising Aunt Bessies products too.
    Here's to black pudding and the Emerald Isle.

  4. Wow that's a great idea. I love black pudding, but have never had goat's cheese before. Helen is right, it looks like you've been dining in a top nosh restaurant. Well done on the presentation x

  5. I didn't even know Ant Bessie did pita it rossti! This looks fab x

  6. Looks really good! Congratulations! :) x