Which is what brings me to the garlicky potatoes.
As soon as we got back we lit both log burners in the house. The one in the kitchen is mainly a wood burner but has hot plates and a small oven and we do use it for cooking when what we are cooking is not too temperature sensitive!
For dinner we planned to make filet mignon de porc (see here) and a recipe for potatoes that I spotted in Mary Berry's book "Simple Comforts". It's essentially sliced potatoes cooked in butter, stock and garlic, the perfect accompaniment for anything on such a chilly day!
The recipe in the book served four but was easily adapted for just two people. I chose two largeish potatoes, one each. The little oven behaved itself, they were not too crozzled and the kitchen smelled wonderful because of the garlic! They were delicious and I shall definitely be adding this to my repertoire of regular potato dishes. (One of which is the equally delicious and in many ways very similar hassleback potatoes that you can see here.)
2 largeish potatoes, peeled and thickly sliced into about 1cm (½") thick slices.
2 large knobs of butter
250ml chicken stock (I used a French gel stock pot). You may not need all of it.
1 clove of garlic, crushed
Grease a suitable sized roasting tin generously with one of the knobs of butter. Arrange the potatoes in lines of overlapping slices in the tin. Season with salt and pepper.
Pour about half of the chicken stock over the potatoes and bake at about 200°C or thereabouts for about 30 minutes (depending on your oven) until they are almost tender.
Remove from the oven. Melt the other knob of butter and stir in the crushed garlic. Dot this over the potatoes and pour over some more stock if you think they might be in danger of drying out. (I did.)
Return to the oven for about 15 more minutes by which time the stock will be absorbed, the potatoes tender inside, crisp and browned on top.
Serves 2 people.