I treated myself to brunch of mozzarella, duck pate, roasted peppers, moruno tomatoes and ham. A special mention for the duck liver pate from MacFarlanes, which was smooth and rich and ducky.
There were a couple of Lidl German style pork sausages left in the freezer, so I made some mashed potato and currywurst sauce to accompany them. The currywurst was made by gently frying a shallot, then adding ketchup, water and curry powder, then gently simmered until the desired consistency was reached. I'd never tried this before and was a bit surprised that it worked, as it sounds a bit odd. I took a leaf out of Hestons mash recipe by infusing the milk with potato skins, and also ricing the potato before pushing through a sieve. These two tips definitely had a positive effect on the end product, which was particularly potatoey and lumpless. I also fried some onions, to within an inch of their lives unfortunately. It didn't spoil a good dinner though, a refreshing alternative to S&M with beans or onion gravy. Ok, so not that alternative.
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