These are busy days at Runcible Spoon HQ (more details soon) and, given our lack of freezer space, quick fresh weekday dinners are just the ticket. Here’s what’s been cooking for the last few days – all from fridge to fork in less than thirty minutes. Plenty of time left over for plotting and scheming!
1. Spud, pud and egg
I love potato cakes so much I’ll happily boil up a batch of spuds for mash to make them. They’re a great way of using up leftovers, too – this batch had chopped spring onion, butter, salt, pepper and a dusting of flour added before they went on the pan. With some of Jack McCarthy’s out-of-this-world chocolate black pudding, a poached egg and some mixed leaves alongside, this made for a tasty brunchy dinner. (By the by, Jack – a veritable Willy Wonka of meat – is up for the Sunday Independent’s Food Hero award. He’s got my vote and he could have yours too if you were to text “Hero E” to 51000.)
