Lisa Potter-Dixon's video: MOUTHFULL - Episode 18

Strawberry Daiquiri 500g strawberries, hulled 200g ice 100ml rum juice 1/2 lime 1-2 tbsp sugar syrup, optional Blend the strawberries then push the resulting puree through a sieve to remove some of the seeds. Tip the sieved puree into the blender again and add the ice, rum, 1-2 tbsp sugar syrup depending on how sweet you like your drinks and lime juice. Blend again and divide the mixture between 2 Martini glasses. Squashesd Potatoes with Parmesan 1 pack new Potatoes 100g Butter 4 tablespoons Olive Oil Parmesan 1 whole garlic Pre-heat the oven to 200C (fan) Play the garlic bulb into a little foil, drizzle with olive oil and pop in the oven for 20 mins, then remove and set aside to cool. Line a large baking sheet with parchment paper par boil the new potatoes until tender (roughly 8 mins) drain well and spread out onto the baking sheet. Crush the potatoes with the back of a fork or a jam jar. You want them to split open to reveal their fluffy insides. In a pan, add 4 tablespoons olive oil and the butter and squeeze in the roasted garlic. Once all the butter has melted and the garlic is all but dissolved, pour this over the potatoes. Toast for 15 mins, then sprinkle over the parmesan and toast again for another 10 mins or until the potatoes are golden and bubbling. Serve immediately. Coleslaw with homemade aioli for the home-made olive oil aioli 1 egg yolk 1 clove garlic – crushed ½ teaspoon Dijon mustard ½ teaspoon salt 5fl oz extra virgin olive oil The juice of ½ lemon for the coleslaw 1 large carrot – grated ½ medium red onion – very finely sliced ½ fennel bulb - finely sliced ½ medium hispi cabbage – finely sliced The juice of ½ lemon 3 tablespoons of home-made aioli 1 tablespoon Heinz Salad Cream Place all the sliced veg in a large bowl, pour in the lemon juice and mix well - set aside. For the mayo, place all the ingredients in a tall container (that your immersion blender fits snuggly into) and place the blender down to the bottom of the container. Switch it on and gently start to raise the blender upwards. The mayo should start to form. Once creamy and thick, taste and add any salt, pepper or more lemon juice as required. Once your aioli mayonnaise is made add 3 large tablespoons to the vegetables and 1 tablespoon of heinz salad cream, a squeeze of lemon juice and bring it all together – your hands is best for this.