Monday, 7 September 2015


This month Flavourly box came up trumps this month with the inclusion of a bottle of Tigg's Amazing original dressing. This unique sauce was created by Granny Tigg and can now be seen doing great things at markets and farm shops up and down the country. Its packed full of zingy tomato flavors and I decided to experiment and instead of just using it as a dipping sauce, I used it as a marinade for some of my famous wedges. The results were amazing and I just had to share my guide on how to make them with you, it would be a crime for me not too!

If you can't get a hold of any of Tigg's original dressing but still fancy a bit of wedge action then you still can. Try my naked wedge recipe or why not give some of Ingrid's curry wedges a go. Any of these trio of wedges is absolute treat and the Granny Tigg's recipe below will make an ample portion for two;

Granny Tigg's Wedges

2 Large Potatoes Cut Into 8 Wedges Each
Good Glug Of Vegetable Oil
2 Crushed Garlic Cloves
Salt And Pepper To Season
Chopped Parsley Leaves To Garnish

  1. Start heating your oven to 200 degrees (180 fan).
  2. Place the potato wedges in a pan of boiling water and boil for 8 minutes.
  3. Whilst the potatoes boil, line a baking tray with foil and add in a good glug of oil. Add in the garlic and when the potatoes are on the last three minutes of the boil place the tray in the oven to heat up.
  4. When the potatoes have boiled, drain them in a colander and give them a little shake to fluff up the wedges. Don't bash them about, you don't want them to fall apart.
  5. Carefully remove the tray from the oven and tip in the wedges. Toss everything together with a spoon so the wedges are all coated in oil and brush each of the wedges with half of the Tigg's dressing. 
  6. Place the tray back in the oven and roast for 20 minutes before removing, shaking the tray and giving the wedges a toss and brushing again with the remaining dressing. Place back in the oven and roast for around another 15 - 20 minutes or so until you can stick a fork through the wedges and they are golden and crispy on the outside.
  7. Remove from the oven, season with the salt and pepper and garnish with the chopped parsley leaves.
Give the wedges a little dab with some kitchen paper to remove any excess oil and try and make sure you serve the wedges as quickly as you can so they you eat them at optimum crispy outsides and fluffy insides. That beautiful zingy Tigg's flavor really makes these wedges pop however if you do have any spare dressing leftover and you still just haven't got enough zing then you can use it for extra dippage if you wish. That sweet and sour tomato punch make a perfect accompaniment for BBQ ribs or a big fat rib eye steak. Head on over to their website and order yourself a bottle pronto. Thank you Granny Tigg!

*FYI, I'm not getting paid for this post, I just bloody love this dressing!

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