Tonight’s dinner was beef chipolatas, garlic mashed potato, peas and baked beans, which I served with a blob of smokey barbecue sauce. To make garlic mashed potato is very simple: I boiled the potatoes with a couple of whole cloves of garlic. I didn’t peel the garlic skins off, I just popped them into the water with the potatoes. When the potatoes were cooked, I drained everything and tossed the garlic skins away. I put the spuds and garlic back into the pan and mashed it all together with butter and pepper. No need for any salt – the garlic gave the mash a delicious flavour. This was a yummy and easy enough dinner to cook, but it was just too many pans (sausages in fry pan, potatoes in one saucepan, peas in another pan)! I most definitely prefer one-pot/wok wonders. But the dishes and all the pans have now been washed, and I’m contentedly watching episodes of The Apprentice and sipping on a cuppa.