Potato week? Try a cheese and potato pie!

It’s potato week, and I prefer the simple potato dishes, so here’s my cheese and potato pie! I know others make it with layered pots and cream but that’s a bit too rich for me! This is perfect as a side dish for a bigger meal, or we have this as comfort food, with a side of green veg.

To serve four

Ingredients
8 medium potatoes, diced into inch pieces
1 medium sized onion, peeled and diced (I like it diced finely)
3 tablespoons milk
1 tablespoon butter
150g of grated mature Cheddar cheese

Boil the onions and potatoes together until soft, then drain and mash with butter and milk
Add about 2/3 of your cheese at this point and spoon into a baking dish
Top with the remaining cheese and bake at 180 C until the cheese has totally melted and is starting to bubble and turn golden

And finally, as it’s potato week, here’s our favourite potato, ready to be stitched into a page of Joss’ busy book that I’m working on for Christmas, Mrs Potatohead with Velcro hat, bag and feet!

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From over ripe bananas to things of beauty

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Its GBBO again, I’m no Mary Berry but I’m fond of practical family baking and they don’t come much more practical than these banana breakfast muffins! Bake Off worthy? No. Toddler worthy? Oh yes!

Ingredients:

2 large eggs
3oz butter melted gently
3 overripe bananas mashed
Half teaspoon vanilla extract
1 tsp cinnamon
9oz self raising flour
1/2 tspn each of baking powder and bicarb
4oz caster sugar
4 fl oz milk

Preheat oven to 190 degrees

Sieve all your dry ingredients together and melt your butter.

Add mashed bananas, milk, beaten eggs and vanilla extract to the butter.  Mix well, tip into a well in the centre of the dry mix and gently fold in.

Portion into cupcake/muffin cases and bake for about 20 mins until golden, my mix made 12 large muffins, yum!