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A Weekday Menu Recipe


Saffron Mash    Veg   HT   ACC   30mins



Serves 4      Hot  Vegetarian   Vegetables   Accompaniment   Gluten Wheat  Free  Eggless




450g/1lb Potatoes, peeled and diced

120ml/4fl.oz. Milk

A large pinch of Saffron Powder

25g/1oz Butter

Salt and Pepper

Freshly chopped Parsley





1. In a small saucepan, heat the milk until just under boiling point. Remove from the heat,  add the saffron and set aside to infuse whilst the potatoes are cooking.


2. Place the potatoes  in a large saucepan, cover with water and bring to the boil. Add salt then reduce the heat a little and continue to cook for 15-20 minutes or until tender.


3. When potatoes are tender, drain well then return to the rinsed out pan and mash. Gradually beat in the milk and butter.


4. To serve - transfer to a heated serving dish and sprinkle with chopped parsley. Serve hot.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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