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Which I served with sausages, cabbage and sweetcorn. It was supposed to be wholegrain mustard, but I only had dijon, so used that instead. I didn’t put in enough; it needs to have a mustardy taste, without being too strong or too weak. But it would have been nicer, if there had been more, and it would have worked much better with wholegrain. It is also, the kind of alteration you can make to the potato on your plate, rather than serving up for everyone as an alternative to plain mash.

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