As luck would have it I began my weekend with some fresh raspberries that I wanted to use up and a stale loaf that was not in it's prime. The weekend is usually a time when we have ourselves a bit of a treat for breakfast and so I decided to do us a baked french toast casserole, but with a bit of a difference . . .



Baked French Toast casseroles are a little bit like bread puddings I think . . . not quite as sweet, but it's a very fine line that divides them in my opinion.



Whilst one is a total pudding/dessert . . . the other is meant to be a main course . . . and what a lovely main course it can be.



I like to think it's a bit healthier . . . baking your French Toast rather than frying it . . . don't you??? There is not a lot of butter used, except to butter the baking dish, and of course you could opt to use a really healthy kind of bread if you really wanted to . . .



But if you are like me, in for a penny in for a pound. A sturdy white loaf works beautifully. With a layer of Maple syrup on the bottom of the dish, a vanilla and lemon flavoured custard . . . tart red raspberries scattered throughout, and a crisp crunch on top of demerara sugar, this is a winner on all counts.



Of course you could be really hedonistic and top your serving with a huge dollop of clotted cream . . . but I'm being good these days. Low Fat Greek Yoghurt was my choice of topping today.



Delicious. Simple. Easy. Satisfying. The perfect Saturday morning breakfast.



*Baked French Toast with Berries*
Serves 6 to 8
Printable Recipe

Who doesn't love French Toast, or Eggy Bread as it is sometimes called. This is a simple easy version that is delicious and allows you to enjoy some time with your family and guests rather than keeping you chained to the stove.

750ml milk (a generous 3 cups)
4 large free range eggs
the finely grated zest of one lemon
1 tsp vanilla extract
2 tsp softened butter
80ml of pure Maple Syrup (approximately 1/3 cup)
8 to 10 slices of day old bread, crusts removed and torn into chunks
2 handfuls of berries (raspberries, blueberries, blackberries, black currants, etc.)
2 TBS demerara sugar (turbinado)

To serve:
Greek Yoghurt or Clotted Cream

Prreheat the oven to 180*C/350*F/ gas mark 4. Butter a 10 inch round oven proof casserole dish. Set aside.

Whisk together the milk, eggs, lemon zest and vanilla.

Drizzle the maple syrup over the bottom of the baking dish. Top with a layer of bread. Scatter some berries over top of the bread. Top with another layer of bread, and berries. Repeat until all is used up, making sure you have some berries on top. Pour the egg mixture over top. Allow to sit for 10 minutes or so. Sprinkle with the demerara sugar.

Bake for 50 to 60 minutes, until set and lightly browned. Serve warm with some Greek Yoghurt or if you are really feeling indulgent, clotted cream.

Since my kitchen is still not quite in working order, I thought it would be fun today to talk about some of the more traditional Savoury Dishes that I have cooked here in The English Kitchen. In some cases I have taken the traditional and added a slight twist, which I love to do. The essence remains the same and all are quite delicious, if I don't say so myself!



Toad in the Hole

This is my meat and potatoes loving husband's favourite meal, and who wouldn't like it. With it's delicious Yorkshire Batter Pudding Base and Thick English Bangers, it is a family pleaser all round. Especially when served up with mash and lots of onion gravy!




Lancashire Hot Pot. Lancashire hotpot is a culinary dish consisting essentially of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the north west of England, it requires a minimum of effort to prepare.



Beer Battered Fish and Chips Moist and flakey fish encased in a traditional crisp beer batter, fried until golden brown. Oh so delicious, especially when served up with fat chips and mushy peas, or minted peas if you have no mushy peas to hand! (I love it both ways!)



Perfect Egg and Chips A perfectly fried egg, served with crisp chips and slices of buttered bread in the traditional way. All the better to make a hot chip buttie with! (Yes that's hot chips wrapped up in a buttered slice of white bread. The butter melts and the whole thing is just fabulously tasty.) Simple and filling and oh so wonderfully comforting.



Welsh Cheese Pudding A bread and butter pudding of sorts filled with lovely leeks, welsh cheese, eggs and milk. A simple and comfortingly filling dish.



Bangers and Mash
and not just any Bangers and Mash, but Sticky Bangers with a Chive and Buttermilk Mash! Scrummo!!



Spam Fritters, surprisingly tasty! Don 't knock them or turn your nose up til you try them. They are oddly addictive!


Slow Roasted Lamb Shoulder. Oh, this is a gorgeous Sunday Lunch Treat! With lovely crisp roast potatoes, and vegetables, lotsa gravy. Oh yum...



The Great Cornish Pasty. A beautiful thing, filled with steak, potatoes, onions and swede. Oh, and that pastry. So delectable!



Posh Beans on Toast. Dressed up tinned beans served on cheese and onion toasties.



Lamb Stew with Feather Dumplings. So called feather dumpling because they are made with potato and light as a feather!



Cauliflower and Cheese. The ultimate in comfort and tradition, and not boring in the least.



Cottage Pie with Potato Cobbles. Oh so delicious with the surprise of a sliced potato and cheese topping over a rich beef, vegetable and gravy base.



Macaroni Shepherds Pie. A delicious Shepherds Pie with a twise . . . delicious lamb filling, topped with a scrummy Macaroni and Cheese topping!



Baked Corned Beef Hash. The traditional with a little twist, baked and topped with cheese. Delicious!



Beef Stew with Herbed Dumplings. We are great stew lovers in this house, and dumplings make a fabulous dish every fabulous-er! (yes, I know, not a real word.)



Perfect Roast Chicken. Deliciously flavoured with carrot, leek, onion and butter. Moistly delectable.



A Mild Lamb Curry. Creamy and mild, with tender chunks of lamb in a well flavoured curry sauce. In short, delicious.



Chicken and Mushroom Casserole with Crusty Dumplings. Tender bites of chicken, with savoury mushrooms in a rich sauce, topped with crusty dumplings. Need I say more???

Of course there are many, many more traditional recipes on my site, but I've made myself rather hungry now. I think I'll have to go and make myself some bread and marmite and dream about a day in the not too soon future when my kitchen is again workable. Buttered Bread and Marmite . . . another tasty tradition, which you either loathe or love, or both.



Don't lose faith in me, there will be some new scrumminess soon, I promise!!

What is that they say about best laid plans and all that??? Our kitchen, which was supposed to be finished today is only half done and because tomorrow is Good Friday the workman won't be back until Saturday, so here I sit with a completely unworkable kitchen . . . no cooking. It better be done by Saturday afternoon . . . I've got people coming for Easter Dinner!

Anyways, in the meantime I thought I would share some of my favourite Easter Treats with you all, and with any lucky by Saturday afternoon, I'll be cooking up a few of my own!

These cupcakes are really cute. I have used those coconut Ferrero Raffaello Chocolates, cut in half. Don't they look cute? The ears are large marshmallows cut into quarters, and then the cut edges rolled in coloured sugars. Pink dragees are the eyes, and those are pink candy balls for the noses. I also had some candied flowers for an additional touch. Enjoy!



*Easter Bunny Cupcakes*
Makes 18
Printable Recipe

Vanilla cupcakes:
2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening, room temperature
(Crisco, Trex, White Flora)
3/4 cup milk
1 tablespoon vanilla
2 large eggs
A quantity of Vanilla Butter cream icing (see below)
various decorations (marshmallows, coloured candies, etc.)



Pre-heat the oven to 180*C/350*F. Line 18 muffin cups with paper cupcake liners. Set aside.

Whisk the flour, sugar, baking powder and salt together in a large bowl to combine. Add the shortening, milk, vanilla and eggs. Beat with an electric whisk until all the ingredients are just blended. Spoon equal amounts into the paper liners in the muffin cups, filling each one no more than 2/3 full.

Bake for 20 to 22 minutes, or until they test done. (A toothpick inserted in one should come out clean and they should bounce back when lightly touched with a fingertip.) Remove from the pans immediately to wire racks to cool completely before continuing.

Once they are completely cooled, frost and decorate as you wish.

*Vanilla Buttercream*

1/2 cup unsalted butter, softened
4 cups sifted icing sugar
1/4 cup milk
1 tsp vanilla

Place the softened butter into a large bowl. Beat in 2 cups of the icing sugar. Then beat in the milk and the vanilla. Gradually beat in the remaining 2 cups of icing sugar until the icing is thick enough to be of the right spreading consistency. You may not need all of the sugar.




Hot Cross Scones
Your favourite Easter bun, except in a tasty spiced and fruited scone, topped with icing crosses.



Easter Chocolate Crispie Nests
Everyone loves these!! Easy and quick to make. They're a complete doddle!



Hot Cross Buns
M&S are pretty good, but why not try making your own? They're not that hard, really. IF I can make them anyone can!!



Simnel Tart
A flakey tart base of puffed pastry, topped with fruit and marzipan. DEEEE-licious! (and easy too!)



Hot Cross Muffins
Tasty fruited muffins, again with icing crosses.



Bun and Butter Pudding
Use your excess Hot Cross Buns to make this delicious version of bread and butter pudding. (Ok, so if you are like me there's never any excess hot cross buns, but never mind, it's worth buying some just to make this delectable dessert!!)



Hot Cross Buns with a delicious Spiced Fruited Butter
And finally . . . a delicious spiced and fruited butter to serve with your toasted hot cross buns for breakfast on Easter morning, a la Nigel Slater!

We had the missionaries over for supper the other night and I roasted a couple of chickens and did a nice roast dinner for them. There was lots of veg, and mash and stuffing . . . and for dessert, sticky toffee pudding with cream. Todd said to me, that's a lot of chicken . . . but you know . . . I like to have leftovers. Two chickens equals 4 drumsticks as well, and you know lads and drumsticks!



Anyways, I had all this leftover chicken and was wanting to do something different with it . . . something not like the usual chicken casserole, or chicken sandwiches, enchiladas . . . or whatever. I wanted to something really different.



Then I had a brain storm. WE do like chicken pot pie. We do like chicken sandwiches . . . hmmm . . . the wheels started to turn. What if I put the two things together???



I think it was a few years ago when I shared my Crusty Lasagne Buns with y'all . . . they're wonderfully delicious! I thought to myself . . . why not a Crusty Chicken Pot Pie Bun???? Just the idea sounded fabulous, and I found myself thinking why had I not thought of this before!!!!



I just happened to have some crusty rolls in the house as well . . . also leftover from the roast dinner. I didn't have any leftover gravy . . . so I used cream soup instead, but you could use leftover gravy and it would be even better!!! (I like my pot pies made with leftover gravy. They're the bees knees!) I just used frozen mixed vegetables, thawed out, but if you had leftover vegetables that would be good too.



I had leftover stuffing and so I crumbled some of that on top and it was oooooooohhhh so scrumdiddlyumptious, but you could just make some buttered bread crumbs from the bread that you pull out of the rolls and that would be fine too.

All in all, I decided that these were totally awesome as the kids would say!!!! (DO kids still say that?? I dunno!!)



Nice crusty rolls filled with a scrummy chicken pot pie filling and topped with crumbly stuffing bits and baked until the whole thing is bubbling delish and the stuffing bits are nicely browned on top. No faffing about with pastry or dumplings. Easy peasy lemon squeasy.

Todd says they are a new favourite. I call them fabulous. Sometimes I even surprise myself!



*Crusty Chicken Pot Pie Buns*
Serves 6 - 8 depending on the size of your buns
Printable Recipe

Chicken Pot Pie without the pastry . . . served up in your very own crusty roll. Deliciously different!

1 tin of condensed cream of chicken soup (415g or 10 3/4 ounces)
(In the UK this is the Batchelor's Brand of soups)
1 soup tin of milk
1/2 tsp savoury
1/4 tsp sage
1/4 tsp marjoram
1/4 tsp onion powder
1/4 tsp garlic powder
2 large mug fulls of cubed cooked potato
2 large mugfuls of cubed cooked chicken
2 large mugfuls of frozen mixed vegetables, thawed (the one with peas, carrots, corn and beans)
salt and black pepper to taste
6 large crusty rolls (8 if they are not overly large)
leftover stuffing, crumbled, enough to top each bun, optional (can use buttered cracker crumbs, or even
the bread removed from the centre of the buns, crumbled and mixed with a bit of melted butter

Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a baking tray.

Mix together the soup, milk, savoury, sage, marjoram, onion and garlic powders, cooked potato, cooked chicken, and mixed vegetables. Season to taste with some salt and black pepper.

Using a serrated knife, cut a sliver from the top of each bun. Using your fingers hollow each one out, by plucking out the soft bread inside, leaving a shell of about 1/4 inch all round. (Use the plucked out bits and tops to make bread crumbs or treat the birds.) Stuff each empty bun with the chicken mixture, allowing it to come a bit above the top. Place on the baking tray as you finish stuffing each one. Crumble the stuffing over top of each. (If using buttered crumbs sprinkle them over of each.)

Bake in the heated oven for 25 to 30 minutes until crisp and golden brown and bubbling on the insides. Let stand for 5 minutes before serving.



Over in The Cottage today, Hot Cross Muffins.

As you all know I was sent some lovely cookery books to review recently and I have been busy putting them through their paces. I like to try some of the recipes out myself before I give you a nay or a yea!

One might enjoy looking at delicious food photos, but the proof of the pudding is in the eating . . . and I don't think you can judge a good cookery book by it's pictures alone. You have to get stuck in and get your hands dirty! (Note if you click on the pictures of each book it will take you to a page where you may purchase it if you are interested, as well as the link at the end of each book description)



The first one I cooked from was Teashop Treats, from the Reader's Digest. You all remember the Treacle Ginger Loaf I baked from it, I am sure. It was absolutely fabulous! Easily the nicest ginger loaf I have ever baked and eaten . . . so moist and gingery. There were no actual food pictures in the book, but it is filled with lovely little illustrations, that really make it quite delightful. Lots of recipes as well, for creating your very favourite British baking classics at home. Delicious delights such at Hazelnut Meringue Cake and Bara Brith (A Welsh Tea Bread) . . . Rich Chocolate Torte (my mouth water's at the thought), and MACAROONS! Who doesn't love a tasty macaroon?? There's savoury delights as well such as Cheese and Watercress Scones and Potted Ham . . . in short every recipe that anyone could possibly want to put together a tasty afternoon tea party for yourself or to be shared. I just love this little book.

Teashop Treats
ISBN 978-1-78020-041




The second book is Archer's Country Kitchen, by Angela Piper. Most people in the UK are quite aware of the popular radio serial on the BBC called the Archers. (I am not sure if it is available anywhere else.) From the back of the book:

Jennifer Aldridge, long-time resident of Home Farm, Ambridge, loves nothing more than creating delicious treats for her family and friends. Here she shares with us some of her favourite recipes that she has collected through the years. From Susan Carter's simple salmon and Parsley fishcakes to daughter Alice's controversial wedding party menu, there are over 150 mouth-watering seasonal dishes to enjoy.

I know you shouldn't judge a book by it's cover but I was quite taken with the cover on this one. I am most partial to polka dots in any colour . . . and when I cracked it open I was not disappointed! It is beautifully laid out with recipes according to the seasons of the year . . .



It is filled with delightful illustrations and tasty tidbits from the make-believe villagers of Ambridge. I found myself quite entranced with it.



Again, there are not many actual food photographs, (there are a few) but you don't really miss them as the illustrations more than make up for their lack.



There are also monthly Country Kitchen Calendar's scattered through out with all the seasonal holidays and celebrations marked as well as a few recipes that are perfect for that month.



On offer are scrummy sounding delights such as Chocolate Pye in Orange Crust, Mother's Mock Crab, May Day Salad, Grey Gables Coffee Granita and Brandy Syllabub, Angler's Salmon Surprise, and Stuffed Summer Cabbage to name just a few.



I took the time to cook a delicious vegetable stew called "Bert's Potager's Pot" and we were most pleased with it. Chock full of flavour, colour and texture . . . neither one of missed the meat at all. We enjoyed it warm from the oven one day with some delicious rolls, and the leftovers heated up the next day were even better as if that were possible!



*Bert's Potager Pot*
Serves 8 to 10
Printable Recipe

A delicious vegetable stew that can either be cooked on top of the hob or in a slow oven. Adapted from the book Archer's Country Kitchen, by Angela Piper.

2 TBS olive oil
3 large onions, peeld and chopped
450g (1 pound) waxy potatoes, peeled and diced
225g carrots, peeled and sliced (1/2 pound)
1 celeriac, peeled and chopped into 1 inch chunks
225g parsnips, peeled and chopped into 1 inch chunks (1/2 pound)
450ml of vegetable stock ( 15 fluid ounces)
2 bay leaves
salt and black pepper to taste

Heat the oil in a flameproof casserole. Saute the onions until transparent, without colouring, over a moderate heat. Add the potatoes, carrots, celeriac, and parsnips. Cook (sweat) without colouring over a low heat for 510 minutes. Add the stock, bay leaves and seasoning. cover and simmer over low heat for 40 minutes. You can discard the bay leaves at any time. Note from the author: I leave this to cook slowly in the bottom oven (not hotter than 150*C/300*F/ gas 2) until Brian and Adam come in from the fields, and serve it with wholemeal bread and a good chunk of Mature Cheddar Cheese.

I really love this book too! I highly recommend.

Jennifer Aldridge's Archer's Country Kitchen, by Angela Piper
ISBN 978-0-7153-3832-2



Next up Grandma's Quick & Thrifty Cookbook, by Reader's Digest. This is a soft covered book filled with kitchen wisdom from a bygone era, but by no means are the recipes out of date or so old fashioned as to not be worthy of note. From a time when food tasted good and wholesome and nothing was wasted, this is food that is coming back into Vogue with the recent financial turmoil and rising costs we are all having to face.



Although we may all enjoy the flavour and thrift of Grandma's recipes, not all of us have the experience, skills or the time to replicate them. This is a beautiful collection of classic recipes updated for the modern cook, which recall the warmth and security of childhood. All the recipes in the book come with their own special rating for speed and thrift.



There is kitchen wisdom which is filled with tips on how to shop wisely and store things wisely, cutting down on waste time and money. There are ideas on how to stock your pantry, and wisdom on choosing the best produce, fish, poultry and meats possible.



But that's not all . . . there is also advice on Kitchen equipment, cookware, bakeware and useful gadgets. Instructions on how to read a recipe and conversion charts also come in handy. This book would make an excellent gift for anyone just starting out on their culinary journey.



Each recipe is accompanied with a lovely photograph of the finished dish, timings, thrift ratings and time saving hints. The instructions are clear and concise, with such delicious offerings as Beef Pot Roast, Cheese and Leek Tart, Crackling Roast Pork with Fresh Apple Sauce, Smoked Fish with Creamy Parsley Sauce, Sweet and Sour Pork, Bubble and Squeak, Creamy Potato, Egg and Bacon Salad, Irish Soda Bread, Honey Cake, Melting Moments, Shortbread and many, many others . . . more than 200 in total.



I chose to make the Stuffed Jacket Potatoes with Leeks and Cheese. It was very easy for me to cut the proportions in half for just the two of us and they were very easy to make. I usually have leeks and potatoes and cheese in the house and they made a really tasty and satisfactory lunch for the both of us today. I used half fat cheese as well, with no problems. They'd make a tasty light supper as well, accompanied with a mixed salad and some whole grain bread. Very, very scrummo!



*Stuffed Jacket Potatoes with Leeks and Cheese*
Serves 4
Printable Recipe

The perfect light lunch or supper. You can add ham or fried bacon to the filling, or sweet corn and sauteed red pepper. Replace the Cheddar with cream cheese or blue cheese, or scoop out the potato and mash it with avocado and grated cheese. Alternateively instead of the leek, add canned salmon or tuna, chopped fresh chives and grated cheese. Adapted from Grandma's Quick & Thrifty Cookbook, by Readers Digest.

4 large baking potatoes (about 1 KG or 2 1/4 pounds)
1 large leek
1 1/2 TBS butter
125g grated strong cheddar cheese (1 scant cup or 4.5 ounces)

Preheat the oven to 200*C/400*F/ gas mark 6. Scrub the potatoes with a stiff bristled brush and pat dry with paper toweling. Prick them a few times with a fork. Place them into the oven directly onto the oven rack. Bake for 1 1/2 hours, or until the potatoes are soft when tested with a small sharp knife and the skin is crisp.

Trim the darker green section from the leek and discard. Cut the white stalk in half lengthwise and rinse to remove any grit. Drain well and thinly slice. Melt the butter in a frying pan over medium heat. Add the leek and saute for 5 minutes, without colouring, until soft.

Using tongs, remove the potatoes from the oven. Allow to cool slightly and then cut a slice from the top of each. Scoop out the flesh into a bowl, using a spoon. Add the sauteed leek and the cheese to the potato flesh and season with some salt and black pepper. Mix to combine well.

Spoon the mixture back into the potatoes and replace the tops. Place the potatoes onto a baking tray and bake for an additional 10 minutes. Serve hot.

I really like this book too and would highly recommend. It's a great all purpose book for anyone wanting to cut back a bit on money and time, but not flavour!

Grandma's Quick & Thrifty Cookbook, by Reader's Digest
ISBN 978-1-78020-001-9




Last but not least I was given the Reader's Digest Quick Cooking Bible. From the back cover:

You may have been seduced by promises of a three course meal that can be cooked in 30 minutes, but found yourself with a kitchen full of dirty pans, an expensive bill for ingredients and a hungry family wondering why you've been in the kitchen for an hour and dinner still isn't ready. The Reader's Digest Quick Cooking Bible doesn't make any extravagant claims, but it does deliver the goods: 365 recipes which can be prepared from scratch in 30 minutes or less. A few recipes require some slow cooking after preparation, giving you the chance to do something else or just relax with a glass of wine, but most will take you from fridge to plate in under half an hour.

A pretty bold claim indeed!



It is filled with quick and simple recipes using widely available and . . . most importantly, inexpensive ingredients. There are recipes for every day and occasions . . . to treat the unexpected guest, to satisfy the kiddies at teatime, or for a special dinner party.



Each is accompanied with a delicious looking food photo, as well as prep and cook times. The instructions are clear and step by step for every dish. Also included are suggestions for accompaniements and menus to help you plan a whole meal.

There are tips on stocking the fridge, freezer and store cupboard so that you have the means at hand to put together a delicious supper any day of the week.



Tasty offerings include Chicken Thyme and Mushroom Soup, Stir Fried Teriyaki Steak Salad, Garlic Seafood Pasta, Mustard Mayo Sole with Tarragon-Orange Courgettes, Cinnamon Mustard Chicken with Sweet Potatoes and Peppers, Peppered Beef with Pecan Nuts, Fresh Fig Puffs, Sesame Fruit Fritters, and Cinnamon Strawberry Pancake to name but a few.

There are also little sections like 5 Great Ways with a Tin of Tomatoes, 5 Great Meals with a can of Baked Beans, etc.



I found a tasty recipe in that section for a Bean, Cheddar and Potato Bake. It sounded fabulous and like something Todd would really love. Simple ingredients such as minced beef, onions, carrots, potatoes, tinned baked beans, cheese . . . It went together beautifully and was delicious! True to the book's claim, the dish was ready in 30 minutes! We both enjoyed it very much. Hearty, filling, economical and delicious! What more could you want? (Once more I used extra lean beef mince and half fat cheddar cheese, with no problems. I also had no fresh new potatoes, but did have a large tin of already cooked new potatoes, so it was a great store cupboard meal!)



*Bean, Cheddar and Potato Bake*
Serves 4
Printable Recipe

Sort of a beef and bean cottage pie with potatoe cobbles, topped with cheese and baked. Delicious!!

1 onion, peeled and chopped
2 medium carrots, peeled and chopped
500g of lean minced beef (about 1 pound)
300ml of beef stock (1 1/4 cup)
1 to 2 TBS Worcestershire sauce
a bay leaf or a bouquet garni
600g of new potatoes (about 1 1/4 pounds) peeled
420g tin of baked beans (14 ounce tin)
salt and pepper to taste
50g of grated mature Cheddar Cheese (scant half cup)

Preheat the oven to 200*C/400*F/gas mark 6. Place the onion and carrot into a large skillet along with the minced beef. Cook and stir over moderate heat until lightly browned. Add the beef stock, bay leaf and Worcestershire sauce. Bring to the boil and then reduce to a simmer. Cook gently for about 15 minutes.

In the meantime slice the potatoes and parboil them in boiling lightly salted water for about 8 minutes or just until tender. You do not want them to be breaking up. Drain well.

Remove the bay leaf or bouquet garni from the mince mixture. Add the tin of baked beans, undrained and heat through. Taste and adjust seasoning as desired, adding some salt and black pepper if necessary. Spoon half of this mixture into a shallow casserole dish. Top with half of the potato slices. Spoon the remainder of the mince mixture over top and the final layer of potatoes. Scatter the cheese over top to cover.

Bake for 20 minutes, until golden and bubbling.

No surprise here, I highly recommend this book as well.

Reader's Digest Quick Cooking Bible
ISBN 978-1-78020-040-8

All in all, I really liked all of these books and think they would make a fab addition to the family recipe collection. many, many thanks to Crystal from FWMedia for sending me them to test out!