Since having a daughter, my repertoire at dinnertime has very much refocused on nutritious foods that are quick to throw together and taste good to both five year olds and middle aged men. In retrospect it's astonishing I thought it was a good idea to serve pigeon breast to my pre-teen nieces.
In this spirit I document my effort at recreating a recipe for my husband's childhood favourite, Corned Beef Hash; be warned this is not an American hash, it's a Scottish store cupboard recipe presumably prized mostly for thrift:
1. Make up a packet of Idahoan instant mashed potato, using less water than recommended (I do 425ml). You could also cook and mash actual potatoes, I just don't enjoy potato enough to discern a difference. I just wouldn't sink to Smash.
2. Thinly slice an onion, soften in a frying pan with a little oil, add a cubed can of corned beef, heat through and then stir in two tablespoons of Worcestershire sauce.
3. Pour a can of low sugar baked beans into a sieve to drain off some juice (this elevates the recipe to cordon bleu), then dump this into a lasagne dish.
4. Add the corned beef layer on top.
5. Top with mash.
6. Bake at 190°C for 20 minutes, then sprinkle a little cheddar on and bake 10-15 minutes longer to crisp up.
Pairs well with nursery veg like cauliflower and peas.
I tell my daughter it's Scottish lasagne and she accepts this and eats it up. My husband is transported back to chuldhood. It's rather growing on me too.
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