Mum's version of tatie ash

1. (Tip: if the mince is frozen, then defrost in a microwave for roughly 8-10 mins, or when almost 100% defrosted).

2. 1. Peel and chop all potatoes into medium sized chunks.(i usually cut them into chunks of 8).

3. 2. Chop onion/s into sizeable pieces(to how you like them).

4. 3. Place the onion/s into a medium heated large pan and brown until clear, then put the mince into the pan and brown off until the mince isn't raw.

5. 4. Place the potatoes into the pan, then pour enough kettle boiled water into the pan to cover all of the ingredients. Add a couple of dashes of Lea & Perrins worstershire sauce to taste.

6. 5. Crumble all OXO cubes into the pan and stir until mixed, then add gravy granules until you get a thick gravy-like texture, as you don't want the gravy to be too thick or too thin because if the gravy is too thin then there won't be a good flavour and you don't want the gravy too thick as you'll struggle to stir the tatie ash.

7. 6. Keep youe eye on the tatie ash and check every 5-10 mins; but keep it cooking until the potatoes are soft.(to test if the potatoes are soft you stab a sharp knife into a potatoe and if it slides through then it's ready).If you wish you can season the mixture, but i din't generally do so.

8. I hope you enjoy my adaptation of my mum's recipe for tatie ash which has been passed down through my family for generations, the ingredients proportions only act as a guide as i usually just adapt them for the different amounts of people there are.