Who would believe that both the United Nations and the UK Government couldn’t plan well enough to make the COP 26 event fully accessible for disabled people. But I guess that they assume that none of us was likely to be there. That’s over a billion people worldwide who have just been relegated to the side-lines.
On a more positive note, this year has been one of receiving bounty from many home-growers with surplus produce. There have been our own apples, Ursula’s quinces, Peter’s blackberries, plums and grapes and now, Joan’s Sarpo Mira potatoes. These came from her allotment and were a bit too knobbly, slightly damaged or too small to be worth storing. They’ve promptly been cooked and frozen: enough for 18 individual meals! Thank goodness we’ve saved them from the compost.
Pommes dauphinoises doesn’t really deserve the title of a recipe but I have learned to use milk rather than cream for better results. Peeled and sliced potatoes are simply layered into an ovenproof dish with some chopped garlic, butter flakes, salt and pepper between each layer. Pour milk to nearly cover the top layer and put in the oven at 180C, Gas 4 until the potatoes are soft (probably at least an hour depending on how deep is your dish). Allow to cool if freezing or devour greedily straight away.
I swear by my potato masher. It is like one of those hand wand whisks but has a very different action. Instead of just chopping/whizzing the potato which risks it becoming too starchy, the blades push the potato through little holes – just like an old-fashioned hand-masher. Perfect for your neeps and tatties or other mash/puree. I’m sure that the uses are endless and there’s another blade that is apparently for making cakes – never used it!
My apologies for getting the date wrong for the great Christmas pudding free demo next week: Monday 8 November at 1030. Book via:
I’m trying to eat up the last of the 2020 puddings which have lasted perfectly in a cupboard and take only 3 minutes in the microwave on Defrost. Christmas any day of the year which pleases the sous chef enormously.