Saturday, 28 May 2011

Sausage, Mash and Onion Gravy



One of the jobs in the kitchen I dislike doing the most is peeling potatoes, but I absolutely love mash. So, I put some Glee on and started peeling. Thinking ahead to tomorrow's dinner, I was considering what to serve with a rack of lamb and decided I'd make enough mash for that too.

Cooking things in bulk is a good way of making future meals easy with little extra effort. Mash can be refrigerated for a couple of days, though when reheating you may need to add a touch of milk or butter to help it along. It can also be frozen, just make sure it's defrosted before reheating.

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