11th April 2021

Today is international cheese fondue day apparently - I did think about making a fondue but don’t have a fondue dish and, the problem with cheese fondue is that as it cools and hardens it gets heavier, it does need to stay warm.  

Instead I finally made something from my Gary Rhodes Great British Classics that I bought - cottage pie.  This is a book you can literally get lost in, it is brilliant.    This cottage pie is a long cook although most of that is cooking time not hands on time.  I thought I would just go for it so I made the veal stock/jus then made the mince filling.  I am used to my cottage pie being full of gravy, there was gravy and it was beautifully moist but I would not say this was fundamentally a gravy cottage pie - although that could be down to how I cooked it.

I am going to try to cook it again making a few tweaks to see how if the gravy increases.  The taste I have to say was absolutely mouth-wateringly delicious.