Cheese & mustard pork sausage filo rolls - perfect crunchy morsels

So what do you do when you've bought a pack of Turkish "Sac Yufka", or filo pastry, and find that you have enough pastry left over to pave the way from your kitchen to the moon and back? 

Oddly enough, I also had best part of a pack of pork sausages left over from a miscalculation and hubby immediately said "sausage rolls!" when I pondered audibly as to what to do with them both.  Seemed like a great idea. 

Now, as luck would have it, I just happened to also have a small bowl of grated mature cheddar cheese that was also a leftover and just asking to be used in something.

Sausage, cheese, crispy pastry - yes, but it definitely needed something to lift the flavours.  English mustard would be good, but our son isn't keen on English mustard.  So, French mustard did the job - and, to be honest, I think it did it rather better than the English would have done. 

So easy to make - just paint the pastry with oil or melted butter (I used a combination of groundnut oil and melted butter), spread on a tiny amount of mustard, sprinkle on some grated cheese, then lay on a skinned sausage and roll 'er up.  Cut in half and ta-daa!  Sausage rolls all ready to go in the oven (barring a quick swipe with the oily brush to encourage them to become golden).

At this stage they can be frozen, (provided the sausages haven't already been frozen).  It is best to do so unbaked or be prepared to bake them again for 10-15 minutes to crisp up the pastry, if already cooked.

Truth be told, just about anything could go with the sausages in these sausage rolls - so feel free to go wild with funky combinations!  Sausage and pickle, sausage and mushrooms, sausage & olives, sausage and chillis - I'm sure you can think of many more.  I've since made some with wholegrain mustard and again with brown pickle (like Branston) and I can't decide which is the nicer as they were all so good!

The filo gives a deliciously light and crunchy texture to the soft, tasty sausage meat that would make them perfect for a finger buffet, or high tea, picnic or just as a snack.  Don't wait until you've got leftover filo, sausages or cheese - these are too tasty to wait! 

CHEESE & MUSTARD PORK SAUSAGE FILO ROLLS   (makes 16 individual rolls)

Ingredients :

8 pork sausages, skinned
8 rectangles of filo pastry 3" x 6" (approx)
4 tbsp grated cheddar cheese
French mustard to taste
10g melted butter or groundnut oil.

Method :

Take a rectangle of pastry and brush with melted butter or oil.

Spread a small amount of French mustard across one third of the pastry.

Sprinkle grated cheese on top of the mustard.

Place a skinned sausage on top of the cheese and slightly stretch it to reach both sides, if necessary.

Begin to roll the sausage into its cheesy mustardy pastry from the sausage end, right to the end of the pastry.

Taking a very sharp knife, cut the sausage roll in half.

Place each half onto a baking sheet (I always line mine with baking parchment or greaseproof paper), making sure they are sitting upon the pastry join.

Place into a pre-heated oven at 180degC/340degF/Gas 4 for 15 minutes, then turn to achieve an even bake and replace for another 10 minutes or until the pastry is golden and the sausage is obviously cooked.

Serve immediately, or cool on a wire cooling rack.  

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Crunchy Lamb Spring Rolls

Okay, so you remember the lamb shoulder that I slow cooked for the Minty Aromatic Pulled Lamb Pittas?  Well, I only used half of the joint of lamb in the pittas and put the other half into the freezer while I pondered on what to use it for.

Today's Crunchy Lamb Spring Rolls is the first instalment of "making the most of a socking great piece of rolled lamb shoulder - the leftovers".

Now I've never made Spring Rolls before, but I've eaten plenty of them!  As a result, I had a pretty good idea of how they are supposed to taste.  However, I've not had a lamb version of them before, so that was something new.  Plus of course, the lamb had been marinated in about a thousand different spices before being slow cooked, so I very definitely wasn't looking for something that needed a lot of spice, or a lot of cooking.  I wanted to be able to taste the spicing on the lamb and certainly didn't want to dry it out.  All those points ruled out a lot of options that you might classically use when dealing with roasted meat leftovers.

The quarter of leftover lamb, prior to being shredded. Such leanness!

I have to say that the idea of putting it into Spring Rolls wasn't mine, it was my hubby's.  However, I liked the idea immediately and could see how it fitted the short cooking style and capitalised on the spicing of the lamb.

I'd make a rubbish cigar roller!

Before we go any further, I just have to say a few things about the wrapping.  Yes, I used filo pastry and no, I didn't use spring roll wrappers.  Why?  Well because filo pastry is easily accessible from the supermarket and spring roll wrappers aren't.  Simple as that.  I know that, in the past, I've used some bizarre ingredients that aren't generally available but as with the original recipe for the lamb, I wanted everything to be easily accessible so that the majority could have the opportunity of enjoying these recipes.  If, however, you have a shop on your doorstep that sells spring roll wrappers then by all means use them!  I'm all about accessibility, even if not authenticity.

I had 640g of lamb left from the joint (it really was huge!) and a few Spring Rolls weren't going to use all that, so I cut it in half (again) and the remainder is in the fridge awaiting its fate - Lamb and Potato Pasties.  Yum.

As it turned out, the 320g of cold lamb was perfect for 9 of these rather oversized Spring Rolls.  I think in future, instead of cutting the pastry in half, I'll cut it into thirds so as to achieve rather shorter Spring Rolls.  However, the length didn't matter one jot from a cooking point of view - it's simply a visual thing and an ease of eating thing.  Being so long, it did make the dipping of them an interesting operation that was resolved with a paper napkin under the chin - but being shorter would solve that problem rather more elegantly.

The stir fried veggies with shredded lamb and five spice.

I was concerned that the veggies would be cooked sufficiently so as to retain a bite, but not be super crunchy.  After all, there was carrot in there and you know how hard carrot can be.  I didn't want hard pencils of semi raw carrot to detract from the soft gentleness of the lamb.  As such, don't feel tempted to skip the stir frying part of the recipe.  It really doesn't take long (far shorter than prepping the vegetables did!) and is very important in bringing the right kind of texture to your Spring Rolls.

I didn't include the meat in the stir frying, as having been cooked once it didn't need any extra and the heat from the baking would be sufficient to heat it through.

So - cook's tips.  The rolling up of the things didn't go quite according to plan initially, but I did get better as we went on and the last two were perfect.  It is well worth folding the edges in before the last two turns, so as to achieve a neat pocket that prevents the filling from escaping.

Also, don't feel compelled (if you are using filo pastry) to bathe the things in oil once they are rolled.  Just a smattering brushed over the top is sufficient to achieve a nice golden colour and crisp pastry.  Too much oil can result in a greasy Spring Roll and as we're oven baking them, that would be a shame.

Because the lamb I used was quite highly spiced in its original incarnation, I only used a teaspoonful of five spice in the filling mixture.  However, if your lamb, chicken or prawns (all of which would be fab) don't already carry spice, I would increase the five spice by a half a teaspoonful, or perhaps a little more.

If you have one, I can recommend using a mandolin for the carrot julienne.  Makes it so much quicker unless your knife skills are pretty darned hot.

They (spring rolls, not mandolins) really are the easiest of things to produce - and I'll be tempted to use the leftovers from our next roast chicken for the next batch.  I'm sure that would be just as scrummy. I served mine with vegetable & egg fried rice plus a Chinese style dipping sauce, but they would be just as good with a sweet chilli sauce.  Equally, they would be great with salad or as picnic food (when the weather improves!).

CRUNCHY LAMB SPRING ROLLS  (makes 9 large sized, 12 smaller)

Ingredients :

1 tbsp peanut oil
8 good sized spring onions, chopped diagonally and including as much of the green as is possible
Half a Hispi or Pointed sweet cabbage, shredded
1 carrot, peeled and julienned finely
2 big handfuls of beansprouts
1 tsp Chinese five spice
a pinch of freshly ground black pepper
300g cooked, roasted lamb, shredded
200g filo pastry sheets
2 tbsp olive oil.

Method :

1.  Prepare the vegetables prior to needing them and heat the peanut oil in a wok until really hot.

2.  Stir fry the vegetables, keep turning them to prevent from browning in any way, until the carrots are just tender.

3.  Tip the veggies into a heat proof bowl and set aside to cool a little.

4.  Chop and shred the lamb.

5.  Add the five spice, pepper and lamb to the veggies and stir to combine.

6.  Cut the pastry pieces to size.

7.  Brush a little oil onto the edges of the top half of the first sheet.

8.  Place a spoonful (or more if you are making larger rolls) of the filling onto the lower half of the pastry sheet.

9.  Gently start to roll the filling into the pastry, keeping the pastry as tight as possible without splitting it.  Roll up to the oiled section, then fold in the edges to seal the filling into the tube.

10.  Continue to roll until the pastry sheet is taken up.  The oil should help the last bit to stick.

11.  Gently place onto a baking sheet and continue with the next pastry sheet.

12.  Once all are rolled, place into a pre-heated oven at 180degC/340degF/Gas4 for 25-30 minutes or until the rolls are golden and crispy.

Printable version

Goat's cheese, leek & hazelnut super-smart tart!

Now there are some tarts that are nice but dull - and some tarts that are surprisingly delicious.  This is one of the latter.

I liked the idea of this tart for more than one reason.

First of all, I really like leeks - they're the only one of the onion family that I can eat without experiencing some severe regret in the tummy department, later on.  I particularly like the way they are so adaptable and can be used in so many different ways.  My favourite leek recipe is the Tave Me Presh or Baked Mince with Leeks.  If you haven't tried this recipe yet, do give it a go.  Trust me, it's fabulous.

Goat's cheese always gets a thumbs up from me.  There was a time when I found goat's cheese to be entirely too "goaty" for comfort.  It always tasted wonderful, but I just couldn't get past the smell.  It always brought back memories of Harvey - a goat-I-once-knew - and his stinky beard.  ~shudder~  Why boy goats think it's sexy to pee on their own faces (which could be defined as a talent, I suppose), God only knows.

These days, I seem to have been able to get past the Eau de Harvey and into the lovely creamy texture and fresh flavour of goat's cheese.  So I could imagine how the creamy goat's cheese would go so well with buttery leeks.

The tips of the goat's cheese caught a tiny bit - but it certainly didn't mar the flavour!

Now the addition of hazelnuts to the equation is a new one - and jolly interesting, I thought.  I have to be careful over the use of nuts in my cooking, as hubby has some tooth issues and we don't want him to lose one of them on a surprise nut.  The problem was easily dealt with, as the nuts are sprinkled on top of the tart filling as opposed to being mixed in.  I simply sprinkled hazelnuts over three quarters of the tart - and sprinkled a little red chilli on hubby's portion.  Where there's a will, there's a way!

It may seem ridiculous to be concerning one's self over the fat involved in pastry, when the filling of the tart includes full fat creme fraiche and full fat goat's cheese.  However, as the old lady said as she wee'd in the sea - every little helps.  Because this tart uses filo pastry sheets to build up its pie crust, you can at least consider that a certain amount of fat has been reduced.  Aha, yes, I hear you thinking "but, surely you need to brush the filo pastry with melted butter?".  No - you don't.  I know, it goes against all previously received wisdom, but you just lay the pastry sheets down - and fill them up with filling, then bake.  Don't ask me why or how, but it works.

I gave the egg mixture a jolly good whisking before pouring into the pastry and I think it was worth doing so, as the filling rose beautifully.  It was light and fluffy - almost souffle-like, although I hadn't taken the eggs that far.  All in all, it made for a lovely light, fluffy forkful of deliciousness.

I served the tart with a simple salad made with a watercress/lambs lettuce/rocket combination of salad leaves and a diced avocado.  Just think of all the lovely nutrients we gained from that combination.  I always feel healthier just thinking about eating watercress and avocado, never mind actually doing it!

I also made some mini Paprika Roast Potatoes, which went extremely well with the whole combination.  They aren't so bad as you might think, either, as you simply dice the potato then toss it in a tablespoonful of rapeseed oil (which has health benefits all on its own), a pinch of salt and pepper and 1 tsp of sweet smoked paprika.  Roast in a hot oven (I put them on the rack above the tart, which was cooking at 180degF) for some 45 minutes, remembering to give them a toss around half way through and you're done.

Obviously, hubby knew that the tart was vegetarian - but I seriously doubt that son & heir even gave it a moment's thought that he had no meat on his plate.  Now that's the kind of meat-free meal that makes you want to serve another! 

With the salad and the roast paprika potatoes, it made for a satisfying meal

GOAT'S CHEESE, LEEK & HAZELNUT TART   (feeds 3-5)

Ingredients :

4 large filo pastry sheets, halved
a knob of butter
1 leek, trimmed, quartered lengthways and sliced finely
1 tsp Dijon mustard
250g creme fraiche d'isigny (or low fat creme fraiche if you must)
2 medium eggs
140g soft goat's cheese
sea salt & freshly ground black pepper
25g toasted hazelnuts, chopped.

Method :

1.  Pre-heat your oven to 180degC/350degF/Gas 4.

2.  Taking one half sheet of filo pastry at a time, lay it into the bottom of a 23cm quiche dish or loose bottomed tart tin.  Without brushing with oil, lay the next one at an angle to the first - and so on - until the sheets have covered the tin and formed a base for the tart, with no gaps for leaks and with the edges draped over the sides of the tin.

3.  Heat the knob of butter in a frying pan and once melted, add the leek pieces.  Cook on a gentle heat until softened but not browned at all.  Set aside to cool slightly.

4.  In a large bowl, whisk together the mustard, creme fraiche, eggs and a third of the goat's cheese.

5.  Add the leeks and stir through, including some seasoning.

6.  Pour the egg mixture into the flan case and add pieces of the remainder of the goat's cheese, distributing them evenly.

7.  Sprinkle over the hazelnuts and fold in the overhanging pieces of filo pastry.  Brush these with a little oil.

8.  Bake the tart for some 25-30 minutes, until the filling is risen and golden, with just a little jiggle left in the centre.

9.  Allow to cool in the tin for some 10 minutes or so, then remove and cool until just warm.

Serve with some mini paprika roast potatoes and a salad of watercress, rocket & spinach with avocado.

Printable version

Fabulous Salmon & Leek Filo Parcels

Salmon, creamed leeks and filo pastry - is that not a match made in heaven?  Oh yes, I think so.

Simple to both prepare and cook, these little beauties only haven't appeared on Rhubarb & Ginger before because of the horrendous price of fresh salmon.  So what's changed?  Not the price of salmon, but the discovery of an affordable pack of frozen salmon pieces in our local supermarket.

I was so worried that the fish would let the dish down.  Frozen fish, in my experience, is generally pappy, wet and disgusting.  The salmon fillet pieces looked reasonable enough when they were frozen - and once defrosted, still looked reasonable except for being somewhat waterlogged.  To combat this, I took two pieces of kitchen paper (which has come in so useful for all kinds of uses, this weekend) per piece of fish and pressed each between them.  This effectively squeezed the excess water from the fish (and probably some of the flavour, but it had to be done).  I was left with pieces that were a good shape and no longer waterlogged.

If you can afford to use fresh salmon for this recipe - by all means do.  It can only improve what is already a fabulous dish.

The original recipe (from my favourite, BBC Good Food) states to use four leeks for two parcels - which seems to be a ridiculous amount of leek.  In this instance, I used three leeks for three parcels - and again, wound up with too much leek!  I know it all depends upon the size of your leeks, which is why I don't specify a quantity - you just have to be sensible when deciding how much leek you want!

Another sneaky tip is that once you've cooked your leeks, if you're in a bit of a hurry to have them cool down, fill the sink to just a couple of inches and put the pan into the cold water - making sure the pan won't tip over.  Give the leeks a couple of stirs over the course of the next 5-10 minutes and you'll find they're cool enough to mix the creme fraiche into and proceed with making the parcels.

I've used both a mixture of creme fraiche and cream cheese, plus solely creme fraiche, in making the creamed leeks and haven't found a great deal of difference in both mixtures.  One thing I will stress though, is not to use low fat.  The mixture needs the richness.

 

These little beauties are perfect for a weekend dinner, coupled with vegetables and a parsley sauce, or a supper party when coupled with a green salad.  I served mine with tenderstem broccoli, carrots, peas and a few cauliflower florets - all moistened with a lovely parsley sauce.  Having had the parcels both ways - with vegetables and with salad - I can't say I preferred them either way - both ways were as good as each other.

Do give these a go - they'd be perfect for after the Christmas indulgences!

UPDATE!

1 June 2014  Well, it's now just over three years later - three years! Where has the time gone! - and I've made these parcels at least once before today.

Having just made them again, I was struck by how simple the recipe is and how absolutely brilliantly it works.  I'm still using the frozen salmon and it's still working perfectly.

The recipe is an absolute doddle to prepare and it cooks while your veggies are chuckling on the stove top.  Once again, I served them with veggies and a parsley sauce.  The sauce goes so well with the salmon and leeks, I think it is pretty much an integral part of the recipe unless you're serving with salad.

I also remembered to take a photograph of the cut parcel, so that you could see what is going on inside.

SALMON & LEEK FILO PARCELS  (serves 3) 

Ingredients :

Sufficient leek (2 large or 3 small) for three parcels, sliced finely
10g butter
120g creme fraiche or cream cheese
6 sheets filo pastry
olive oil
3 skinless salmon fillets.

Method : 

1.  Pre-heat oven to 180deg C/350deg F/Gas 4.

2.  Put the leeks, together with the butter and 3 tbsp of water into a saucepan and cover.  Cook on a medium to low heat for around 10 minutes, stirring occasionally, until the leeks are softened and tender.  Season to taste and set aside to cool.

3.  Once cool, mix with the creme fraiche (or cream cheese).

4.  Next, take two sheets of filo pastry and brush each with olive oil (or melted butter, if you prefer).  Place a piece of salmon into the middle of the sheet, season lightly and spoon a third of the leeks on top.

5.  Fold up the sides of the pastry and scrunch the gathered top to form a "moneybag" shape.  This will give some lovely crisp flakes of pastry, that give a welcome crunch to the meal.

6.  Brush each parcel with oil (or butter) and place into the oven to bake for 20-25 minutes.

7.  Serve.

Printable version

Greek style three-cheese & bacon filo pie - and Christmas salad

Yes, that is one heck of a title for a pie - but I can't think how I'd describe it otherwise!

It began life as a BBC Good Food recipe for "Ham & Blue Cheese Tart", but has grown and developed since then.  For instance, our preference is for cooked bacon rather than ham and because of son's sensitivity to blue cheese, I include a little cheddar and leave his part of the pie free of the blue.

I'm so glad that Sainsbury's had Springform tins on special offer the other day - and that hubby spotted them and got one!  Without the Springform, this was so much more difficult to produce.  It is achievable - for instance you could use a casserole dish to form the pie in, then carefully remove it and place it on a baking tray to cook.  However, if you've got a Springform, it's definitely my method of choice.

The Christmas Salad was my first go at such a thing.  I thought about what colours say "Christmas" and put together salad items that conformed to that concept.  I would have included beetroot if I'd have had any.  So, we had Little Gem lettuce, cucumber, spring onion, cherry tomatoes, orange segments and pomegranate seeds, all dressed with a lemon and olive oil dressing.  It was lovely with the rich pie and definitely something I'd do again.

I have to admit though, that I completely forgot to include the pine nuts.  Now I've made a version with pine nuts - and now one without - and I must say, that the difference was minimal.  So, if you're watching the pennies - you wouldn't be compromising on flavour if you left them out.

Closeup to illustrate the salad - which was really lovely

GREEK-STYLE THREE CHEESE & BACON FILO PIE (feeds 4)

Ingredients :

6-10 sheets filo pastry, depending on size
1 & 2 tbsp olive oil
a pack of smoked back bacon, diced
1 bunch spring onions, sliced
2 eggs, lightly beaten
300g tub soft cheese, room temperature
2 large handfuls of rocket leaves
50g blue cheese, crumbled (I use Stilton)
20g cheddar cheese, grated
2 tbsp pine nuts, chopped roughly

Method :

1.  Heat oven to 180C/fan160C/gas 4.

2.  In a frying pan, cook the bacon in the one tbsp olive oil until beginning to crisp, then set aside to cool.

2.  Brush each filo sheet with the remaining oil (reserving just a little) and layer into a 20cm springform tin, overlapping each sheet at a different angle, but leaving one sheet separate.

3.  In a large bowl, combine the soft cheese and eggs, then add the spring onions, cheddar cheese, bacon and finally the rocket.  Season with pepper and just a touch of salt.

4.  Pour the egg mixture into the filo case and spread to level.

5.  Sprinkle with crumbled blue cheese and pine nuts.

6.  Lay the final Filo piece over the top, then fold the sides down to create a crust.  Brush with a little oil and place into the oven to bake for 30 minutes or until just set and the pastry is golden brown.

7.  Cool slightly before serving.

This coming week's meals - better late than never.

When I left you last, I believe it was Sunday and we'd just had a lovely Gammon pot roast.

Well, I sort of fell apart over Sunday evening and on into Monday morning, in that the sudden attack of "meh!" that had got me earlier in the week turned into stomach pain and an overwhelming desire to vomit.  Not good.  So not good, in fact, that I didn't go to work on Monday.  Bringing a sickness bug to a Hotel is not a good idea.  As it was, after I'd taken son to school and crawled back into my bed for another hour or so's nap, I took some Milk of Magnesia and almost immediately began to feel better.  After a couple of hours, I could even face a scrambled egg - and so began the climb back to the pathetic level of health that I attempt to maintain.  I'm still not quite right - I couldn't face a curry quite yet - but with some skillful  planning, I'll get there.

So, Monday's lovely prawn risotto that Hubby had planned had to be jettisoned in favour of plain old grilled sausages with vegetables and gravy.  The boys, of course, had waffles and baked beans - but I couldn't face the idea of a greasy waffle.  I opted for a medley of fresh vegetables (leftover bits from the weekend, in fact) which sat a lot more easily in my stomach!

Tuesday is the first day of our new week and, because I was still feeling a tad delicate in the tummy department, I was luckily able to plan accordingly.  So, we had a lovely Macaroni Cheese.  We should have had salad, but again, salad was a bit of a stretch for me so we opted for some garlic bread.

My Macaroni Cheese is made with mature cheddar, onion, streaky bacon, English mustard and cayenne pepper.  Now you would think that the cheese would be too heavy, or the pasta, or the bacon - but no.  Nor is the mustard or the cayenne too much.   On the schedule of "things to eat to make you feel better" - a.k.a. "comfort food" - I think you'll find that Macaroni Cheese (or Spirali Pasta Cheese, as this one was!) is around no. 2, with Shepherd's Pie at no.1.

I did manage to get out to the supermarket on Tuesday, so we are all geared up for this week's meals.

Wednesday (or tonight, as I write this), we had something we haven't been able to have for over a year.  A classic old English Beef Stew, with dumplings.  In the past, stewing beef has always come in as too expensive for us.  However, with the supermarket's special offer help, I picked up some lovely shin of beef.  I made some Parsley dumplings - with fresh Parsley - which were delightful and took the place of potato (you will recall Hubby's strange antipathy towards the humble spud) admirably.

Thursday is the night that the Prawn & Little Gem Risotto makes a comeback - and hooray for it!  I'm really looking forward to trying this - and the wait has made it all the sweeter.

Friday and we're having a blast from the past - Kedgeree.  Now I love kedgeree and it's something I've made for years, perfecting the recipe as I've gone along until we've now got a deliciously dry, spicy confection of smoked haddock, hard boiled eggs, curry and rice.  Personally, I prefer to eat it with a side salad dressed with lemon juice and olive oil - but it would seem I'm alone in that!  That's okay, however, because I can soon rustle up a little salad just for me.  Yum!

Saturday needs to be an easy meal that can be eaten whilst watching t.v.  So this Saturday - thanks to Sainsbury's marked down Springform tins - we're having an old favourite which is "Bacon & Blue Cheese Filo Pie" with salad.

We'd stopped having this one for two reasons.  Firstly, my old Springform tin fell apart and secondly, son demonstrated an allergic reaction to blue cheese.  However, this time I'll prepare the pie with a blue cheese free quarter - and have the antihistamine to hand, just in case!  It's a lovely recipe, using layered filo sheets into which you put a mixture of cream cheese, beaten eggs, ham, rocket and pine nuts.  You then sprinkle over some crushed up blue cheese (I usually use Stilton), then fold the filo in to make a crust and bake.  Gorgeous with salad.

Now, Sunday is very exciting.  We're going over to New Milton to see my Parents and they've offered to take us out for lunch at the Fisherman's Haunt in Winkton.  I've had a peek at their menus and everything looks very tempting - so I expect a review will be forthcoming, in due course!

Not one of our Cottage Pies - but it looks nice,
all the same!

Owing again to the supermarket having some very affordable lamb mince, Monday is looking like Shepherd's Pie day.  Lovely!  Hubby is in the kitchen that day - and he makes an amazing Shepherd's Pie.  It will be extra-nice to have a proper Shepherd's pie, rather than the beef version - Cottage Pie.  So, if I'm not fully recovered by Sunday - I certainly will be, by Tuesday morning!  Shepherd's Pie is akin to medicine, in our house!

Lastly - I'd just like to know whether this qualifies me as a real cook.

Circled - just in case you missed it.  :)

I burned my hand on the cooker shelf when I was retrieving the roast potatoes on Sunday.  Yes, I know it's not a BAD burn - but I'm wearing it like a badge, that says "I cook!".  *smile*