Memories of school lunches from Jo Pratt. However, we drastically cut the quantities of butter and cheese - 10g and 110g respectively, compared to the original recipe's 40g and 200g - she is a young lass and thin as a whippet, so it is alright for her, but not for lardy-arsed old birds in their late 40s, thank you! What's not to like in this recipe? Fluffy mash mixed with gently-sweated onion and a little milk and mustard, with grated cheddar and Lincolnshire Poacher cheeses stirred through, then baked until really golden-brown and crusty. Cheap as chips....erm, except not chips, but you get the idea! We are full as can be and warm from head-to-toe. How people can possibly choose to diet whilst in the grip of the coldest weather for 30 years, I don't know! Lettuce leaf and cottage cheese, anyone?
This is what I call cheesy mash and I just love it, especially the crunchy top and where the sides and bottom touch the baking dish. It makes me feel hungry just looking at it and if I hadn't already decided to make something else, I'd be doing something similar for lunch. Gorgeous and just right for the weather.
ReplyDeletethe brown crusty bits are definitely the best! Real rib-sticking food, and cheap too, especially if you have lots of odds and sods of cheese hanging about the fridge. If there had been any leeks available, I would have used them instead of (or perhaps as well as) the onion, to give a bit of colour
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