MTT: Homemade Squash

Homemade squashWhen it comes to what my kids eat and viagra discount drink I’ve always been a bit of a fanatic. I don’t really understand those who simply see food as fuel for their bodies; for my family it has always been a way to celebrate, get together, enjoy each other and eat something lovely. It’s an occasion and I think is evident in my (and by indoctrination, their ;) love of cooking and restaurants.

Homemade squash Homemade squashBecause of this I’ve always placed an emphasis on the importance of healthy eating with my children. Whether it’s kale, avocado or salmon… they’re pretty good at not being fussy and trying new things and I’m really proud of them for that. Even at the age of almost-five Elfie (and Hux!) has never tried a fizzy drink and is interested only in water or milk. I know some people might think I’m depriving them of the pleasures of fruit juice and squash but having heard nightmares about children as young as four having their rotten teeth pulled out I’m happy with a little bit of healthy deprivation.

They have recently become curious about what other children are drinking however and there was one occasion this supper I caved and let Hux try a Fruit Shoot (he basically went into spasms of joy).

Homemade squash

I’d never considered making our own healthy drinks before so when BRITA got in touch to suggest we had a go at creating one at home I thought it would be a great idea. A chance for me to get in the kitchen with Elfie (she loves it), talk about why we eat the way we do (oh god I’m starting to sound like a cult leader) and teach them why we pick healthy alternatives to some food and drinks. BRITA sent across one of their classic water filters and some recipes for us to base ours on and we got cracking.

I’ve never owned a BRITA filter and was amazed at the difference it made to the taste of our water. It definitely now has less of a chemical taste, it’s softer, much easier to drink and as I think it’s so noticeable as our area is hard water. The filter works by reducing impurities and chloring, resulting in the best possible taste. 
Homemade squash Homemade squash

(They’re standing on a little stool, FYI. Not giant children)

IMG_2409 Homemade Squash

Raspberry and Blackcurrant Homemade Squash

We decided to go for a berry infusion for our homemade squash, beginning by steeping two fruit teabags (Twinings are my favourite – we used Mango & Strawberry and Cranberry & Raspberry) in 210ml of BRITA water boiled on the hob and taken off the heat. Leave these in for about 15 minutes before removing.

Homemade Squash Homemade Squash

Then add your berries. We don’t use anything fancy – just 3tbsp of Waitrose’s Frozen Berry Smoothie Mix which I stick in my morning juices – and 1 or 2 tbsp of Maple Syrup (depending on how sweet you like things, I used 1). Simmer for around 10 minutes.

IMG_2438 IMG_2443

Strain through a sieve and leave to cool. Discard your berrries or keep to serve with yoghurt or ice cream.

Fill a class about 1/4 full of your squash and top up with BRITA or sparkling water for a bit of fizz – this should serve around 4 people.

Refreshing when cold, warming when hot, yum!

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The homemade squash went down well with these two so we’ll definitely be making it again for a special treat. I loved the fact that I knew exactly what had gone into it – all natural, no nasties – so spent the evening polishing my mum halo.

Eat your heart out, Fruit Shoot.


MTT: Cheesy Toad In The Hole Recipe with Caramelised Onion Gravy

toad in the hole recipe

A Cheesy Toad in the Hole Recipe

I’ve been wondering how to explain the concept of this dish to you.

It’s a tricky one, a dish that may well have you pulling faces and asking me if I’ve gone mad (I haven’t! Not this time!!!). When raving about this dish to a couple of friends they’ve been skeptical, but let me tell you now, buddies: it really is up to the hype.

toad in the hole recipe

This dish was born of a trip to Gillray’s, a lovely steakhouse on the Southbank where I recently enjoyed a lunchtime boozy meatfest with my friend Neva. The pre-starter was not bread or olives as you might expect but the most enormous cheese-filled Yorkshire pudding (see below) served with a horseradish cream. It was genius, most delicious but all the more important it was doable at home without the help of a gastronomy lab. I was totally sold.

Cheesy Yorkshire Pudding at Gillray's

The next week I was at it, plopping my chunks of cheese into the Yorkshire pudding batter. It was good, but I knew there was more to this idea.

toad in the hole recipe - sausages

toad in the hole recipe - Sausages in Yorkshire Pudding

Which was when I had my next lightbulb moment. Having been asked by Betfair to create a dish to celebrate a team in the Cricket World Cup (my money’s on England, long live Kate Middleton and all that) I started thinking about my favourite traditional English recipes. One of these has always been Toad in the Hole recipe – total winter comfort food – but having cooked it to death I wanted to try something new.

And so I got to thinking. We spend our Christmases chowing down on all sorts of cheese with caremelised onion chutney: why not plant the cheese in a Yorkshire pud, make a caramalised onion gravy and create a dish that surely would be total cheesy sausagey gravy happiness?

My friends, I was not wrong.

onions frying - toad in the hole recipe Ahh Bisto! toad in the hole recipe

The cheese is popped on the Yorkshire approximately five minutes before it’s finished cooking, meaning it’s delightfully gooey without going brown or crunchy. The sausages (use fat sausages over chipolatas – these will just overcook) are juicy and flavour the batter ever so slightly. The gravy, odd though it seems, when accompanied by the caramelised onions is just amazing and compliments the tangy cheddar.

This is not a recipe for Weightwatchers, that’s for sure. I like to keep my waistline down and mum points up by counting the Yorkshire as the only carb in this meal and bulking the meal up with veg rather than add mashed potato for example (I forced my children to eat, I mean accompanied mine with kale and carrots this evening). I’m not a purist when it comes to the gravy, either. Good old Bisto will do for this – the caramelised onions provide the overriding taste anyway.

toad in the hole recipe

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Here’s Elfie and Hux tucking into their Cheesy Toad in the Holes. Elfie cleaned her plate, Hux was semi-interested before he started putting his carrots in his water glass. A success, then. toad in the hole recipe toad in the hole recipe

Apologies that this was not a particularly handsome plate of food to photograph – I really need to work on a) my photography skills and buy cialis at a discount b) not photographing food in the difficult light of dusk. You’ll just have to take my word for the fact this meal will give you one almighty mouth party.


5.0 from 2 reviews
Cheesy Toad in the Hole with Caramelised Onion Gravy
Prep time
Cook time
Total time
This recipe serves one adult and two children with a couple of sausages left over for midnight snacking: for a family of 4 I'd add two extra sausages and double the Yorkshire Pud ingredients.
Cuisine: British
  • 6 sausages (or 8, if you're feeding 4)
  • 1 tbsp vegetable oil
  • 150g plain flour
  • 2 eggs
  • 150ml milk
  • 110ml water
  • 1 white onion, halved and finely sliced
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 250ml gravy, I use Bisto
  • 50g of your favourite cheese, I like mature cheddar.
  • Veg, to serve
  1. Pre-heat your oven at 200 degrees C and pop your sausages in to brown. Cook off until golden, around 10 minutes.
  2. While this is happening you can make your Yorkshire pud batter. Weigh the flour into a large bowl and season; make a well in the middle of the flour and crack your egg into it. Using either a hand-held electric whisk or a good old balloon whisk, whisk the egg and slowly start incorporating the flour. Measure out the milk and water (in the same jug is fine) and start adding to the egg/flour mix.
  3. Take the sausages out of your dish and place on a plate. This is where it gets tricky for a couple of minutes and you have to mind the spitting oil so make sure there are no little people underfoot! Add your tbsp veg oil to your dish and pop back in the oven for five minutes to heat up.
  4. Whip the oil out and, working quickly, pop the Yorkshire pud batter in the dish and place the sausages on top. Put the dish back in the oven as quickly as you can, and this will need to cook for around 25 minutes.
  5. Start on your gravy; finely slice your onion and cook on a medium-low heat in1 tbsp of butter. Cook until soft and starting to brown, about 15 minutes. Add your sugar and cook for 5 minutes more Meanwhile make up your gravy and add to your caramelised onion mix. Leave on a low heat to keep warm.
  6. Roughly chop your cheese.
  7. When you're 20 minutes in to cooking your Yorkshire pud/sausage mix quickly take it out the oven, sprinkle your cheese on top and cook for 5 minutes more until golden brown and lowest cialis price crispy.

I was invited by Betfair to take part in the Cricket World Cup Recipe challenge. Thank-you, Betfair!

MTT: Fluffy American Pancakes With Maple Bacon

Fluffy American Pancakes with Maple BaconPancakes were very much A Thing for my brother and I growing up. I remember my mum making them, not just for pancake day but for special treats and to eat as Crepes Suzette at their ever so grown-up dinner parties. My brother and I loved them – we ate them very plainly with only caster sugar, still do – and it was one of the first things I learned how to cook myself.



Pancake-eating as a kid is one of my favourite memories – sprinkling sugar on those bad boys, rolling them up and stuffing them in my mouth with greasy fingers. I’d always order pancakes as a special treat at the John Lewis Café and any excuse to eat them, including Shrove Tuesday, was an occasion to look forward to. IMG_2313


My pancake tastes have now diversified to include these Fluffy American Pancakes with Maple Bacon and my love for them originated as all good obsessions do: at a restaurant. Somewhere in Shoreditch, perhaps The Hoxton, and probably for about 12 quid. I was immediately hooked on the combo of soft and crunchy, sweet and salty and decided to re-create them at home myself.

Sidenote: zoom over here for a more diet-friendly Paleo version

Fluffy American Pancakes with Maple Bacon IMG_2318 IMG_2319

I straight away sought out maple syrup and though my eyes watered at the price the expensive stuff is well worth it (and currently 50% off at Ocado) as the other kind is a not-so-tasty synthetic imitation. I also always make sure I have streaky bacon in the fridge for this recipe which always crisps up much better than thicker back bacon. Smoked is my preference but whatever floats your boat.

IMG_2322 IMG_2326 Fluffy American Pancakes with Maple Bacon

These pancakes have become something of a tradition in our house, we eat them every other weekend and I just can’t. Get. Enough. The maple syrup creates a wonderful sweet/salt symphony when added to the bacon and the pancakes fluff up beautifully to compliment its crisp bite.

Basically – YUM.

Don't burn yo bacon! Fluffy American Pancakes with Maple Bacon

I always use tin foil to protect my baking tray when preparing this bacon; burnt on sugar syrup is fun to scrub off for no-one – I learned this the hard way. And make sure your baking powder is as fresh as possible, this really makes a difference when it comes to the fluff factor of your pancakes. 
Fluffy American Pancakes with Maple Bacon Fluffy American Pancakes with Maple BaconThe original recipe (and best I’ve ever found) comes from the BBC recipe site. I haven’t really changed much about it because it’s always been perfect.

FYI my new breakfast crush is buttermilk fried-chicken with pancakes and maple butter as seen for brunch at Breddos Tacos‘ pop-up at Trip Space last summer. Give me six months and I’ll have mastered it. Epic.

5.0 from 3 reviews
MTT: Fluffy American Pancakes With Maple Bacon
Prep time
Cook time
Total time
In my family this recipe yields six pancakes - we have two each - so you may want to double it!
Recipe type: Breakfast
Cuisine: American
  • Streaky bacon - we have 3 rashers per person.
  • Real maple syrup
  • 135g plain flour
  • 1 tsp baking powder
  • 1 large pinch sea salt
  • 2 tbsp caster sugar
  • 130ml milk
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter (allowed to cool slightly)
  • Butter for cooking
  1. Heat your oven to 200 degrees C, and spread your bacon on a tin foil-lined baking tray. Brush generously with maple syrup. Put in the oven as soon as it's reached temperature for around 12-15 minutes.
  2. Pop the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl lightly whisk together the milk and egg, then whisk in the melted butter.
  3. Pour the milk mixture into the flour mixture and beat using a whisk until you have a smooth batter. The texture you want from this is a lot thicker than you might be used to with french crepes. Let the batter stand for a few minutes.
  4. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add the batter: I use a dessert spoon and we choice measure out approximately two per pancake. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
  5. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
  6. Serve with the crispy bacon topped with maple syrup.



Tips To Entertain This January With Tassimo Perfect Host


In my opinion January is the best month for entertaining. December is all about family – my auntie cooking a massive turkey and dad sending me home with tin foil parcels of honey-roast ham – but January is about my friends.

Obviously this doesn’t apply to you if you’re doing dry January. Sorry buddies. Unless you fancy being my designated driver, then I’m all over it.

Yes, January is an excellent month for entertaining at home. Everyone’s skint and a little bit miserable, it’s too cold to venture far out the house and you’re still feeling a little tired from all the celebrations of December. Do you need any more reasons to get partying at home? In case you do here are my top home entertaining tips. Fill up your wine glass and read on…

  1. Plan ahead

Last night when I was doing my Ocado shop I found myself unable to get my hands on either a cauliflower or minced lamb. They were completely out of it – nada, nothing. Which is why it pays to plan ahead and make sure you have all the essential ingredients for your dinner party

  1. Go fancy

I really love to make my friends feel special when they come to be entertained Chez AJT so I make an effort to go fancy. I don’t mean anything overly intricate but you’d be surprised at how far your linen napkins and matching glassware goes. I also love to go matching with my crockery and think white looks chicest.

  1. Be prepared

I once went to a dinner party and there wasn’t any white wine in the host’s house… CAN YOU EVEN IMAGINE?! I’m going to let you think about the dire consequences of this one yourself, but needless to say there was one very big Sauvignon Blanc fan (raises hand) who was not happy. That’ll teach me to pick a bottle of Rioja to take with me on that particular evening. I always keep in my house things I think my guests might like, from gin to beer to stilton to herbal teas and coffee.

  1. Pick your entertainment

I keep it simple at my dinner parties and stick on one of my Spotify playlists (and in January, my Fireplace for the Home on the TV), but for my 30th in July you’d better believe there’ll be a live guitarist playing Dire Straits covers in the garden. Oh yes.IMG_0686

The lovely people at Tassimo recently sent me a coffee machine to trial at one of my soirees over the festive period. I’ll tell you something; I never thought I’d be a coffee person but then I started working full-time in an office and now I can’t seem to get enough. The Tassimo has been perfect for my morning cup of joe (I literally can’t get going without it); I’m such a fan of the authentic taste and the crema it gives.

Tassimo asked me to arrange a gathering with my best buddies and sent over some specially-created recipes from John Torode so I could show off my hosting skills and new coffee machine but, as is our way as parents, it had to be cancelled last-minute (damn you children ruining my social life). Instead I decided to re-created one of his recipes on Christmas day, my favourite festive party dish of Devils on Horseback.

John absolutely loves these. Devils on Horseback are a hot appetizer or small savoury dish normally served as part of a Christmas feast but can be a great appetizer for any party occasion. You can also soak and cook with verjuice, which John also adores.


Devils on Horseback

You will need a large flat tray and 24 toothpicks

Preheat the oven to 200 c


– 24 large prunes

– 100ml hot earl grey tea

– Orange rind

– 200ml cream sherry

– 24 rashers smoked streaky bacon



  1. Place the prunes into a large bowl and rub the orange rind between your hands, so it releases its aroma.
  2. Heat the sherry, and then pour with the tea over the prunes.
  3. Add the orange rind, giving it a stir and leave to sit for 10 minutes. This should help plump the prunes up and give them loads of flavour.
  4. Lay out 6 slices of the bacon on a work surface and place a plumped prune on each rasher of bacon at end closest to you. Roll the prune up into the bacon and place on the cooking tray.
  5. Repeat until all of the bacon and prunes are used. You should have a little liquid left in the bowl, which will be used to baste the bacon as it cooks.
  6. Bake for 15 – 20 minutes, brushing with the sherry mix every 5 minutes or so.
  7. Serve hot or warm, as they are better that way.



Stories of Dishwashing, Garlic and Ginger Chicken and WIN a Whirlpool PowerDry!

Whirlpool PowerDry

Before Elfie and Hux came along I didn’t have a dishwasher. In the series of small London flats I lived in there didn’t seem the need – or space – for such a large piece of kitchen equipment. But having moved to the big city from a house up north with plenty of space for the godliest of appliances it was a really big adjustment. Cooking roasts, washing dirty dishes, saucepans and all those plates and bowls becomes that much harder when you know you need to do the cleanup by hand.

And so when I moved into my little house I made it a priority to shoe-horn a dishwasher into my kitchen in any way possible. I didn’t have a big budget at the time so scored lucky with an £80 secondhand dishwasher from eBay which served me well, though I never did like that it was white when its next door neighbour the washing machine was silver… what problems, eh?!

IMG_9585 This dishwasher, it became a part of my family, churning away every evening after dinner. I am a lazy washer upper though: saucepans would emerge with leftover bits of scrambled egg or porridge on the bottom of them but I’d just chuck them in for a second or third cycle. Anything better than washing up by hand!

So when Whirlpool got in touch recently to see if I’d be interested in test-driving their new PowerDry dishwasher I nearly took their hands off in anticipation. IT IS CHROME, YOU GUYS. My old dishwasher was dispatched for another family to love and the new one arrived to much fanfare. Just see how GOOD it looks!


Now, this is not just an ordinary dishwasher as we know it. This one has a 1 hour PowerDry cycle that promises to get your load sparkling clean and DRY within 60 minutes. It’s magical – no big cloud of steam, no dripping wet bowls. It’s amazing!

Whirlpool wanted me to create a filling family meal that could be cooked and served in this short time and so we thought – let’s have some fun here! And so we loaded up the dishwasher and raced it to the finish line an hour later.


As the weather has become cooler my cooking has become warmer, more filling. This Ginger and Garlic Chicken recipe is so simple to whip up but really will comfort you from the inside out. One tip – don’t miss out the crunchy onions! They really take this dish to another level.


Garlic and Ginger Chicken with Noodles
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 4 chicken thighs
  • 4 nests egg noodles
  • 1 lime
  • 2 cloves garlic
  • 1 small knob ginger
  • 2 tbs sweet chilli sauce
  • 1 tbsp honey
  • 1 tbsp fish sauce
  • 1 tbsp rice wine vinegar
  • 1tbsp soy sauce
  • Large handful fine green beans
  • 1 small sliced red onion
  • 1tbsp plain flour
  1. Start by chopping the chicken into bite-size pieces and popping in a bowl with your garlic and ginger (minced), soy sauce, honey and rice vinegar.
  2. Put the bowl in the fridge and boil a pan of boiling water ready for the noodles.
  3. Squeeze your lime into a bowl and add your sweet chilli and fish sauce and put to one side.
  4. Slice your red onion and mix with the plain flour. Heat a splash of oil in a frying pan and only for you fry in a couple of batches until golden and crispy. Leave to drain on a slice of kitchen paper.
  5. Wipe the frying pan clean and fry your chicken until cooked through. Top and tail your fine green beans and add a couple of minutes before the chicken is ready.
  6. Meanwhile cook the noodles for around four minutes and drain, leaving a couple of tablespoons of cooking water.
  7. Put the noodles and water in the pan with the chicken and cook off on medium for a couple of minutes. Add the sweet and sour lime juice mixture and toss well.
  8. Top with finely chopped spring onion (optional) and the crispy onions.

And as for the timings? We finished cooking while the dishwasher had 19 minutes to go!



 What I love about this dishwasher:

– It’s so quiet. I never noticed what a racket my old dishwasher made until this one came. You can’t hear a thing on the normal cycle though there is an ‘extra silent’ setting (which I haven’t felt the need to use).

– This dishwasher has ‘6th Sense’ technology which detects how dirty your plates are and adjusts how much water is used accordingly.

– It cleans really really well. No need for putting your pans through on a second cycle.

– I love the fact the front panel LED counts down to let you know how long is left.

– You won’t get a faceful of steam thanks to the 3D Airflow System which drains the excess moisture away.

– It looks good. CHROME.

– It fits one and a half loads of my old dishwasher in one go.



What I don’t love about the dishwasher:

– My wine glasses are too big for it. But you can fit a whole bottle of wine in one so they’re probably too big for me too.


What Hux likes about the new dishwasher: 


How to win a PowerDry Dishwasher from Whirlpool:

All you need to do to enter is tweet a photo of a dish that you’ve prepared with the hasthtag #PowerDryDining. Take a look at my Chinese chicken dish here, or tonights pasta and burrata extravaganza. All terms and conditions can be found over here.

Huge thank-yous go to Whirlpool for sending the dishwasher and the treat of a lovely JosephJoseph nest. 

Cooking With Elfie: Cottage Pie

Elfie cooking

Elfie is the epitome of a little darling these days. She’s sweet to adults, kind to her brother and friends, has wonderful manners and the loveliest sense of humour. If someone had asked me when I was pregnant to describe what sort of daughter I wished for I would have described 4 year old Elfie to a tee.


IMG_2165It’s no secret that we’ve struggled with our relationship in the past – we’re just too similar and end up butting heads sometimes – but since starting school we have become a lot closer. She tests boundaries a lot more, something I actually enjoy as I think it’s important my children discover where the line is and when they can cross it, but she also has learned a lot about respect. R-E-S-P-E-C-T!!


IMG_2170The upshot of this is that we now get on fabulously, so much so that Elfie’s favourite time of day (and one of mine!) is the ten minutes solo time we get to spend together after Huxley goes to bed at 7. We chat about the day, watch Frozen, do some online shopping and she whispers to me “Mummy, I love you all the way to the moon and back!” It is just AWESOME.


IMG_2172In certain situations Elfie seems to think the sun shines out of my bum. She told her Grannie that she needed a new car, and not to worry, Mummy would buy her one because she works very hard. And if you ask her what she wants to be when she grows up she will tell you ‘Mummy’s Helper’. As I’m going to wait until she’s at least ten to make her come into work with me and help by getting her to write KPI reports, for now she is ‘Mummy’s Helper’ when I’m cooking. So when OXO invited us to spend some time in the kitchen together recently to test their new Herbs & More range we were delighted to get to it! They sent us a goodie box full of Herbs & More pots as well as aprons for both E and I and a ‘Kitchen Magician’s Wand’ which I haven’t been allowed to touch since.



IMG_2183OXO Herbs & More pots are perfect for a busy cook like me, adding a hefty punch of flavour into your dishes quickly and easily. Small pots of flavourings and seasonings, you simply add them to your recipes as you go along. They come in five variants: lemon & thyme, roast garlic & parsley, rosemary & red wine, rosemary & thyme and tarragon & chive. For this challenge OXO sent us some recipe cards to utilise our Herbs & More pots and Elfie decided we should give the Cottage Pie a go, so the Rosemary & Thyme pot was for us.



IMG_2189We had a fantastic time cooking together – I did all chopping and hot duties and Elfie took care of the stirring and measuring. And mess making, obviously. Despite the flour-covered kitchen I think these little moments are so important and we both thoroughly enjoyed ourselves – me as the Kitchen Magician and she as the Kitchen Magician’s assistant!

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I did feel a bit sorry for poor old Hux, though. He doesn’t really enjoy cooking and so went rogue on us and spent an hour drawing on himself. He had a ball.



I’ve included the recipe here as it really was a doddle to follow plus it tasted spectacular. Usually for a dish like this I’d fanny around with seasonings (rosemary from next door’s garden, garlic, red wine, blah blah) but I decided to follow the instructions and let the Herbs & More pots speak for themselves. Because we are rebels we not only added the Rosemary & Thyme pot to the sauce but we also chucked a Roast Garlic & Parsley one into the mash – and I was so glad I did. It was delicious. I’ve already used one of the Rosemary & Red Wine pots in a Shepherd’s Pie (we like pie) and I look forward to using the others in all sorts of dishes.



And the kids’ verdict on flavour? Hux ate his WHOLE dish of Cottage Pie which literally never happens, and Elfie asked for seconds. I took mine into work and had lots of compliments on the way it made the kitchen smell. JOB DONE.

Cottage Pie
Recipe type: Main
Serves: 4
  • 400g lean mince beef
  • 1 medium onion
  • 2 medium carrots
  • 2 sticks celery (we substituted a courgette)
  • 2 tbsp tomato puree
  • 2 tbsp plain flour
  • 1 tbsp Worcestershire sauce
  • 1 Rosemary & Thyme Herbs & More
  • 100g grated cheese (I use Gruyere as I'm a posh bugger)
  1. Peel your onion, carrots and female herbal levitra potatoes and pre-heat the oven to 180 degrees C. Brown the mince in a non-stick pan.
  2. Dice the onion, carrots and celery and add to the pan. Fry for 2 minutes then add the tomato puree and flour and cook for a further minute.
  3. Add the Worcestershire sauce and 400ml of boiling water. Stir and simmer for 20 mins.
  4. Chop the potatoes and boil for 20 mins, then mash with a tbsp of butter and 2 tbsp milk (I use cream as I'm a greedy bugger)
  5. Add the Herbs & More pot into the saucy beef mixture and transfer to an ovenproof dish.
  6. Spread the mash over the mixture and sprinkle your cheese on top.
  7. Place in the oven for 20-25 minutes until golden and bubbling.

Big thank-yous to Britmums and OXO Herbs & More for collaborating with us on this post. We had a great time!