Slow-roast pork shoulder
This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks
Basic mustard mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 ½kg potatoescut into chunks
- 100g butter
- 100ml milk
- 1 tsp English mustard
Nutrition: per serving
- kcal324
- fat14g
- saturates9g
- carbs41g
- sugars3g
- fibre4g
- protein5g
- salt0.4g
Method
step 1
Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.
