Kitchen tips #34 - Potato trivet

The rack over your roasting tin may work very well. But are you wasting flavour?

Slice a potato in thick wedges. Par-boil and refresh under cold water (or if you are using straight away you can leave it raw). Drain and add to your roasting tin with whatever herbs your herb garden yields - in this case I used thyme and rosemary - and place your sealed meat on top and roast like normal.

The trivet acts the same as the grill on your roasting tin, letting the fat drip away. It also flavours the potatoes below which may be eaten instead of the usual roast potatoes, and the herbs infuse the meat as it cooks. You can also do this with carrots, parsnips or other roots.