Ponsh

 


Back to normality and sensible-sized meals: pictured, a perfectly adequate plate of poussin, carrots [left over from Christmas Day] and ponsh, Jane's family term [presumably Denbighshire in origin] for a swede & potato mash, referred to around here as stwnsh rwdan. She's been cooking this for as long as I've known her; fifty-three years to be precise, and it is and always will be one of our favourite staples to accompany just about any meat and vegetables we can throw at it, or even on its own fried up when cold. This kind of simple peasant food shouldn't be dismissed lightly: it is incredibly tasty and versatile, never mind healthy. Make it as a simple mash with a bit of milk and a good pinch or three of good salt, or go the whole hog with cream: white pepper is ideal for spiking this up. Trust me, the Welsh and the Scots [Neeps & Tatties: same deal] know as much about Cucina Povera as the Italians... 

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