This is a winter favourite. I could eat this once a week, because it’s so simple and so yummy. Boiling potatoes with the skin still on, and that’s almost it. The gravy recipe is from Jamie Oliver’s site, and requires no meat juice or anything gross, and it’s very moreish!
Cut up a few potatoes to feed two people
Bring a big pot of water to boil, salt well and then add in the potatoes. Allow to boil until the potatoes are soft. Drain the water. While still warm, return to the same pot. Add in some mylk and butter, and season well. Use a stick blender to blend them soft and incorporate the other ingredients. Or you can mash, but I am too lazy.
Gravy – for 250mL
- 1 onion, diced finely
- 1 bay leaf
- 1/2tsp dried thyme
- 1 tsp brown sugar
- ½ tsp marmite
- 1 TB tomato puree
- 1 TB red wine vinegar
- 500mL veggie stock
- Fry up the onion, then add in the remaining ingredients. Stir well to mix it all together. Allow to boil and reduce the liquid by about half. It should thicken nicely. Stir through about 1 TB flour, for extra thickening. Remove the bay leaf before serving.
- Also, if you really want to take this gravy up a notch, add 300g sliced mushrooms in with the onions, and get that super meaty flavour, with the added yumminess of mushrooms!