#214

Leftover mash, mixed with cheese and an egg and fried until crispy is the absolute best.

1 Like
#215

Our routine is:

I cook the roast (almost always chicken)
We eat the roast
Mrs F strip the meat off the carcass, while it’s still warm.
Then she gets a pyrex dish, layer of chicken, sprinkling of the leftover veg, leftover gravy, layer of mash, top with grated cheese, leave to cool then in the fridge overnight. Next day bake and serve with the lefotver yorkshires, warmed separately to retain texture.

3 Likes
#216

:yum::yum::yum:

#217

Don’t faff too much with the trimmings. Bit of simple greens is fine. Roast potatoes are just chopped potatoes ina n oven with some oil, maybe salt and rosemary but no biggie*. Not averse to your cauliflower cheese wildcards and such. Put your effort into the gravy.

*About 10-15 years ago there was a spate of people going batshit crazy for roast potatoes recipes. Coating them in semolina, bashing them about in a pot before roasting them, cutting at particular angles etc ad infinitum. Theyre very easy to make stop overdoing it.

3 Likes
#218

Church

1 Like
#219

Think it was the former drummer from Scarlet Division that started that off.

#220

Bashing them about is worthwhile (after they’ve been parboiled and cooled). You do ideally want them to go into the fat looking a bit worse for wear. All the other stuff is crap though, agreed.

2 Likes
#221

Yeah that’s a must, done in a fat with a low bubbling temp (butter, goose fat etc) is pretty much guaranteed crispy crumby outer.

Just made some belters tbf

1 Like
#222

Two tips into the sieve then back to the pan or tip the pan with the lid on upside down twice should do it

#223

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Another 10.

7 Likes
#224

Good lord.

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#225

Mate. It was SO GOOD.

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#226

Fuckin’ a, I love cooking for me. Especially after work, spending some time on something for myself if Emma’s out. But it’s the same principle cooking for the fam (I’m the chef in the house most o the time), let’s do something for us. Mini stack one gets very involved now which is great:

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(Truffled macaroni cheese if you were wondering :smiley:)

6 Likes
#227

I’d ditch the leeks but still a sure 10/10.

2 Likes
#228

We’re having a very late dinner for a Sunday. Still another 20 minutes to go, but the roast tates look great.

Chicken en croute
Roast potatoes
Brocolli and carrots
Might chuck a Yorkshire pud on, just because.

1 Like
#229

Not ‘a roast’ I’m afraid, but still sounds very good.

2 Likes
#230

Sorry wrong thread, I thought this was just the weekly Sunday dinner thread.

3 Likes
#231

Easy mistake to make. Please rate ‘roast dinner’ out of 10 and add your thoughts on the general concept.

#232

Obviously it’s a 10. No one can beat my mums roast dinner, although I do a very good job.
Also home made roast over anything from a pub or restaurant.

3 Likes
#233

You’re on the right side of history.

1 Like