Coz it's the Pick of Destiny, Child!

My husband and I are converting the attic bedroom into a recording studio and are hoping to fill the walls with fun stuff - ideally things that are homemade. Rob had an idea about one of those fire alarm emergency panels that you have to break the glass to access the button, only ours should have a plectrum in it for emergencies! Not only did this amuse me greatly, it also gave me an idea.

Enter the 'Pick of destiny.' With such an awesome power, it would be foolish to use it willy nilly, but it's the perfect choice in an emergency situation!

To misquote the devil himself, check this pic it's fucking tasty!

I sculpted the pick out of polymer clay and now it sits in it's box on the wall, patiently waiting until such time that Rob needs to bring the thunder. 

  

Vegetarian Cottage Pie Recipe

I am currently in a food coma after scoffing down half of an enormous cottage pie; I would have tried to squeeze in the rest (it was so good) - but my husband took care of that, thankfully! I love finding vegetarian versions of old classics, especially when it is a dish that I never really enjoyed because of the taste/texture of the meat used. It's quick and easy, especially if you cheat with the mash topping; I use ready-made, just to speed up the process.

Ingredients:

• For the mash (if you are not cheating):
• 600g potatoes
• 250g swede
• 250g carrots

For the filling:

• 1 tsp vegetable oil
• 1 medium onion chopped
• 2 carrots (chopped small)
• 1 courgette (grated)
• 2 garlic cloves (chopped fine)
• 300g vegetarian mince
• 100g mushrooms sliced
• 400g chopped tomatoes (1 tin)
• 50ml water
• 2 vegetable stock pots/cubes
• 2 tsp curry powder
• 2 tsp cornflour
• Salt & pepper to season
• Small handful of cheddar 

Method:

1. For the mash, cook the potatoes, carrots and swede  in a large saucepan of boiling water until tender - (approx 20 minutes.)

2. Heat the oil in a large pan and fry the onion, garlic and carrots for a few minutes, until softened. Stir the curry powder through, then add the vegetarian mince, tinned tomatoes, stock pots/cubes, water, mushrooms and grated courgette. Bring the mixture to the boil, then lower the heat and simmer for 20 minutes. Taste and season to your liking with salt & pepper.

3. Warm a large baking dish underneath the grill whilst mashing the carrots, swede and potatoes.

4. Blend the cornflour with 1 tbsp cold water and use it to thicken the filling. Pour the mixture into the baking dish and spoon the vegetable mash on top. Sprinkle with a bit of cheddar and grill for about 8-10 minutes. Now stuff your face, trying to stop before you explode!

You are welcome.