I’m a great believer in batch cooking – it’s the secret to fitting the things you really want to do into your day. And it makes me feel very smug to spend time stitching or gardening, and still ‘magically’ produce a very tasty evening meal.
‘Rustic mash’ is a bit of a favourite in this neck of the woods, so I would like to share my recipe and recommend that you try it with my ‘Country Beef’ recipe detailed separately. I make a very large vat of this mash when I am having a batch bake. I would usually be able to create four of five meals from one such session…
- Small bag of potatoes – I love red potatoes but choose your favourites
- 1 pack spring onions
- Black pepper
- Olive oil and/or butter
- Philly cheese
- Cut all the spuds in to chunks without peeling but washing if essential.
- Put into a large pan and cover with cold water, adding a heaped teaspoon of salt. Bring to the boil and then simmer until cooked.
- While they are cooking, slice the spring onions, dividing the green ends and the paler choppings.
- Add a little olive oil to a frying pan and lightly sweat the pale chopped ends of the spring onions until soft.
- Drain the potatoes and put back into the pan. Add the soft onions, a knob of butter and the crush the potatoes with the masher until mixed well. You are looking for a rough and slightly lumpy mixture. Stir in the cream choppings from the spring onions and add black pepper.
- At this stage, depending on how large a serving you have made, you can use some mash to cover a casserole of Country Beef, and some to flavour with any of the options above.