lts good to find something that you can eat - and enjoy!! - Buy enough to freeze - save you all the trips. l am known for my super crispy roast potatoes - and my secret is to par boil the spuds - let them get cold - then put a tablespoon of polenta [also known as semolina/cornmeal] with salt/pepper/paprika/ dried thyme into a plastic bag and put the spuds in and shake about - then l put them in a hot roasting pan with a little oil/dripping to roast. l use one of those teflon sheets in the bottom so they do not stick and lose their crispy bits - and its so much easier to wash out afterwards.
Polenta and Gram flour are both gluten-free and so useful for making fishcakes fritters etc. And cornflour is excellent in a tempura type batter.
lts back to preparing for tonights Sunday Roast - we always have friends round - Have enough blackberries for a crumble made with polenta and ground almonds.