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Ingredients:
50g butter
Chopped roast potatoes
Cooked cabbage
Vegetables (various)
Salt
Pepper
Onions (optional)
Directions:
Tastes best made from the leftovers of your Sunday roast, so quantities depend on how much you ate the night before. Melt 50g butter in a saucepan. Add chopped roast potatoes, heat through, then mash. The odd lump is perfectly acceptable. Add roughly equal amounts of cooked cabbage or whatever vegetables you have lying around—spinach, peas, or sliced sprouts. Season with salt and pepper. Transfer to a frying pan full of sizzling butter and perhaps some fried onions. Brown on both sides and drizzle with warm gravy.
Servings: Servings vary.
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