This accompaniment consists of creamed potatoes incorporated into mini Yorkshire puddings. Serve them with a vegetable casserole or, for a meal on its own, serve two or three per person and accompany with salads.

275 g / 10 oz potatoes
creamy milk and butter for mashing
5 ml/1 tsp chopped fresh parsley
5 ml/1 tsp chopped fresh tarragon
75 g/3 oz/1/3 cup plain flour
1 egg
about 120 ml/4 fl oz/V2 cup milk
oil or sunflower margarine, for baking
salt and freshly ground black pepper
Makes 6
Boil the potatoes until tender and mash with a little milk and butter. Stir in the chopped parsley and tarragon and season with salt and pepper. Preheat the oven to 200C/400F.
Process the flour, egg, milk and a pinch of salt in a food processor or blender to make a smooth batter.
Place about 2.5 ml/i/2 tsp oil or a small knob of sunflower margarine in each of six ramekin dishes and place in the oven on a baking tray for 2-3 minutes, until the oil or fat is very hot.
Working quickly, pour a small 4amount of batter (about 20 ml/ 4 tsp) into each ramekin dish. Add a heaped tablespoon of mashed potatoes and then pour an equal amount of the remaining batter in each dish. Place in the oven and bake for 15-20 minutes, until the puddings are puffy and golden brown.
Using a palette knife, carefully 5ease the puddings out of the mekin dishes and arrange on a large warm serving dish. Serve at once.