I do this a few times a year.
I'll make something very simple, and because I haven't had it in ages, I keep picking away at it to the exclusion of everything else before it hits the plate.
i.e.
I don't mind sprouts if they're done right (boiled for a short time so they still have a bit of bite in them, big dollop of butter (real salted butter), bit of salt & pepper in the pot when drained and stir them about.
I do that though and, because I haven't had them in a year, I'll munch my way through a pot of them.
Just done the same basic method with some mashed tatties and cyboes, so the chicken breasts I cooked to go with it, will have to go into the fridge.
...and they're just not the same after that. (too dry)
It must be the butter+salt+pepper combination (although, I did add a splash of milk to the mashed tatties....semi skimmed though.
).
p.s. Colcannon is another.
I might make that tomorrow, to go with the chicken I made today and might end up picking at on Sunday.
