The traditional accompaniment to bacon, cabbage and potatoes - and also a nice sauce if you're planning on making a sneaky fish pie, by the way! Just mix in your choice of cooked fish and wallop a load of mash and then a grating of cheese on top!
- 25g curly leafed parsley
- 25 butter
- 1 heaped tbsp plain flour
- 300ml milk
Melt the butter in a pan and add the flour. Beat this up briefly with a wooden spoon or, better, a whisk, before adding in a splash of milk. Keep beating whilst adding the milk in 3 or 4 batches. When it’s heated up, but not boiled, and thickened so that it coats the back of a spoon, add the parsley and salt to taste. You can make this a little in advance, cover it tightly and put it to one side before reheating it when you’re good to go if you don’t fancy juggling with everything else and a sauce that won’t thicken for some damn reason. If you’re feeling naughty, and let’s face it who doesn’t every now and then, whizz a knob of butter and a spoon of cream in at the end to melt and make everything just a little more luxurious.