Last updated 21:11, Thursday, 14 August 2008

WE’VE been sitting in front of the fridge trying to work out what we want for dinner.

Often what we fancy is not dictated by the main event - as in the meat or fish - but by what we want to go with it.

So this is our back to front dinner, and the first thing we felt like eating was the following mash.

We call this mash rustic as its appearance is not perfect.

We leave the skins on so there's no waste. This is not just due to laziness; we actually feel it enhances its taste and texture.

The fact that it is utterly moreish is a bonus.

We are garlic fiends too (it's not just chilli we use every day) so you can use less if you feel this is a bit over the top.

However, we will say that blanching it in the fashion that we do here takes away some of its strong harsh flavour and mellows it out.

1kg potatoes (we use Maris Piper, but a red potato like Desiree would give the mash an appealing appearance) cut into chunks

8-10 cloves of garlic, peeled

Milk or cream

Butter

Salt and pepper

Put the potatoes into a saucepan and cover with cold water.

Add the garlic cloves to the pan. Add a pinch of salt and bring to the boil.

Cook for 25 minutes until the potatoes are tender. Fish the cloves of garlic out at this stage and set them aside (don't worry too much if you miss a clove as it will be mashed with the potato).

Mash the potatoes well and add a dash of milk or cream and a knob of butter. Season generously with salt and pepper.

1 clove garlic, crushed

1 red onion, sliced

Splash of oil

250g mushrooms, sliced

1 heaped teaspoon dried tarragon (we didn't have any fresh, but you can use it if you prefer)

1tsp tomato puree

1 tsp English mustard

4-5 splashes Worcestershire sauce

1 chicken stock cube

200ml wine (you decide the colour!)

400ml water

1 tablespoon redcurrant jelly

Pepper

Gravy granules (we use Bisto chicken flavour - hey, this is home, not work!)

Gently fry the onion and garlic in a saucepan until tender. You can allow them to get a little colour.

Add the mushrooms and the tarragon and sweat them down for around five minutes.

Add the tomato puree, mustard, Worcester sauce, stock cube, wine, water, redcurrant jelly and some pepper.

Bring to the boil and simmer for 20 minutes. Thicken with gravy granules to the consistency of your liking.

4 x chicken breasts (we used)

Splash oil

Blanched garlic cloves (from the potatoes)

Salt and pepper

Lightly oil the chicken and a baking tray. Place the chicken on the tray and surround with the cloves of garlic. Coat the garlic in the oil.

Season generously. Roast in the oven at 200 degrees for 20 minutes.

Take the garlic cloves and mash them with a fork or back of a spoon.

Add to the potatoes and mix well.