1 large potato
Splash of milk
Handful of mushrooms
1 pinch oregano
1 tbsp gravy granules
50ml single cream
Handful chopped parsley
1 tbsp strawberry jam
Salt and pepper
Peel and roughly chop a large potato into chunks. Boil in salted water for about 20 minutes until soft, then drain and mash with a splash of milk and a pinch of salt and pepper.
Meanwhile, pan fry a handful of mushrooms for about 10 minutes over a medium to high heat in a splash of olive oil, along with a pinch or oregano and salt and pepper.
Mix about 50ml of boiling water with a tablespoon of gravy granules – or as the instructions state on the packet.
Remove the pan with the mushrooms from the heat and then add to the gravy, along with a splash of cream.
Garnish with chopped parsley and serve with the mashed potato and a dollop of jam. Tip: if you don’t have milk, you can make a tasty mashed potato with just potatoes, salt and a splash of olive oil.
Thanks to Miguel Barclay for the recipe.
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