From The Naked Chef, Jamie Oliver, Michael Joseph, 1999.
I needed something to go with a crumbed version of Lucy’s breakfast sausages. Naturally I went for a mash and turned to this variation from Jamie Oliver.
It was a simple dish. All that was necessary was to add some butter and horseradish sauce to the mashed potato. With a bit of tasting the right quantities that suited were soon found. A little cream was added and seasoning. Tasty. And it went really well with the sausages with a few green peas and tomato chutney.
Ease of cooking: ✔✔✔✔
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