A Word about Mash and the leftover Skins
Tonight we needed a creamy mash to go with the knock down priced lamb cutlets (£2). The thing about mash is that you have to mash it before putting the butter/marg/oil and the milk in otherwise you’ll have a lumpy mess.
I had a pile of skins left over after peeling the spuds so I whacked them in the microwave for two minutes then threw them on a baking tray, coated them with oil and sprinkled with paprika, garlic powder and salt.
After 15 minutes in a hot oven (that’s top temperature) they were gobbled up by Ged and the kids.