Here's What I Had For Dinner - Part III - Don't quote pics!

Pork tenderloin, potato and celeriac mash, mustard and tarragon sauce.

A bit lacking in colour but it didn't last long.

That looks really good!

It's always going to be hard to get a rolled piece with even crackling. I usually take the skin off and crisp it up flat but that's not really an option here.

It's bubbling really nicely in places, I think it just needed a bit longer to get more of it bubbled. Obviously, the bigger the piece, the easier it would be as you'd have less fear of it getting overcooked and dry.

I'd call that more than a partial success. But I'm my own harshest critic, too!

Slow cooked leg of lamb, roasties, carrots, sprouts, stuffing and a lamb gravy made with the juices.

I'm in an absolute stupor after it.

Ah, a traditional, real shepherd's pie 😍

I love having leftover roast lamb and gravy!

Meant to make a chicken and leek pie this evening but forgot to buy the pastry! Was feeling lazy at that point when I realised and had to go with a quick option.

Morgerley Steak and Kidney Pie cooked in airfyer with a microwaved jacket potato and peas for me. And quesadillas with some chilli from the freezer for everyone else. They were more cheese than chilli to make sure the kids ate them!

Would love to make my own steak and kidney pie but nobody else in the house will eat it. Was one of my favourite dinners as a child and one of the first I cooked when I was around 12.

I hated potatoes boiled in their skins as a kid. All that peeling.

Now I love them and usually eat the skins! If having baked potatoes, I'd happily forego the potato and eat everyone's discarded skins! Often bake baby roosters for the higher skin to flesh ratio 😂

I wonder is it the potatoes that have changed, my memories are the same, half the dinner was spent opening them up/peeling... but I remember them having rather thick skins, much thicker than today's spuds.

A quick search says that the longer they are left, the thicker the skin gets. We're probably getting spuds with much less skin on them these days which are easier to peel.

I also remember getting tasked with scrubbing them as a kid, you could have half a field of muck on them. I guess cleaning meant that peeling was often left undone.

Also recall that the arrival of "new potatoes" was a thing each summer. Think they were coming in from Italy at the time.

Very little to worry about. https://www.efsa.europa.eu/en/efsajournal/pub/6222

Even as a kid I prefer the skins . Even the hard leathery ones 😂

Spag bol from the freezer as the hubby asked for the rest of the curry for his dinner.

Mine was grand, but for some reason I had beans in there. Not very traditional, but there you go..