MASH SEASON 10 RECIPES

Steps:

• Put the beef, wine carrot, onion and leek in a dish, cover and chill overnight.
• Heat the oven to 160C/fan 140C/gas 3. Remove the beef, pat dry, and season. Heat 2 tbsp olive oil in a frying pan and brown the beef for 4 minutes on each side. Put in a casserole with the marinade, veg, star anise, and stock. Cover and cook in the oven for 4 hours until the cheeks are falling apart. Remove the cheeks, cover with foil to keep warm. Strain the sauce into a pan, simmer until thickened.
• Turn the oven up to 180C/fan 160C/gas 4. Rub the red onion halves with oil, season and put cut-side down on a baking tray. Roast for 20-30 minutes.
• To make the smoked mash, cook the potato chunks in boiling salted water for 15 minutes until very tender. Drain and steam dry for a minute. Mash using a ricer or fine masher. Add the butter and stir until melted, add the hot milk, mixing until you have a spoonable mash. Season.
• For the carrots, toast the spices in a pan, add the carrot juice and carrots, cover and cook for 10 minutes, swirling the pan regularly, until tender. Take off the lid, remove the spices and cook until the liquid has reduced and coats the carrots.
• Gently reheat the mash then spoon onto two warm plates. Add the beef, carrots and a little kale. Reheat the sauce and spoon over. Recipe from The Truscott Arms, Maida Vale, London

Steps:

• Prepare a steamer: Arrange an insert or basket (or a large colander, if you have neither) in a large pot, and add enough water to come just below the base of the steamer. Bring water to a boil over medium-high heat.
• Rinse potatoes well, then peel. Rinse again, then cut into 1-inch chunks. Spread evenly in the steamer, cover, reduce heat to medium and steam until the potatoes are very tender, 20 to 25 minutes. A fork should slide easily into a piece and break it without effort. Turn off the stove, carefully remove the steamer insert and drain the water from the pot. Pour the potatoes back into the pot and spread evenly.
• Let the potatoes stand until their surfaces are dry, about 3 minutes. Meanwhile, heat the milk in a small saucepan over medium-high until steaming, then keep warm over low. Set the potatoes over low heat and mash thoroughly with a dinner fork. Add about one-quarter of the milk and mash until the milk is incorporated.
• Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear. Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs. If you don’t want your mashed potatoes so thick, beat in more milk. Sprinkle with salt and pepper, taste, and season more if you’d like.
• Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you’d like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.