Saturday dinner
Starter - plate of very thinly sliced milan salami, with crushed new potatoes in rosemary and olive oil
Main course, a rice pilaf with tomatoes and some harissa-marinaded roast lamb fillet
Blackcurrent syllabub for dessert. Detail shown of icing-sugar dusted blackberries 
posted by Andy at 9:50 AM
3 Comments:
Might seem like a silly question, but how do crush the potatoes without them becoming mashed!!!!
I crush them gently with the back of a wooden spoon into the oil. Then make sure not to move them around too much, or they'll break up too much.
Nice photography!
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