Several of my work colleagues, it seems, are off the jar for January (meaning, for those unfamiliar with that particular turn of phrase, that they are giving alcohol a miss for the month). One did confess, though, to having fallen off the wagon the other day by way of a mid-week glass of wine and, like any forbidden fruit, it was all the sweeter for that. Now, several days later, I can’t say if that conversation was what prompted me to (a) buy a bottle of white wine or (b) add a glass of same to these potatoes, but it might just have been a factor. What I can tell you is that the potatoes are, without doubt, all the better for the addition.
“That’ll keep you regular,” chuckled the delivery man.
He had just handed me a hamper filled to the brim with oaty products from Flahavan’s, and, as I surveyed the contents, I had to agree that this little lot would probably keep me in good working order for some time to come.
The occasion that had warranted such a generous oaten influx was Flahavan’s annual Porridge Week, which heralds the onset of those falling temperatures that induce us to both stay under the covers and contemplate porridge when we arise.
Frankly, I blame the fish pie.
For the delay, I mean.
It’s been almost 2 months since I met Natasha, she of 5 Star Foodie, and her daughter Hannah for lunch.
It’s been so long, in fact, that Bentley’s, where we ate, is no more, having morphed into the Cliff Town House. And while I am more than happy to see an outpost of the Cliff House Hotel come to Dublin, this does mean that the Bentley’s menu is gone from our shores.
Which brings me back to the fish pie.
Bentley’s creamy, mashed potatoey fish pie.
The restaurant’s signature dish and the one that I had to have when I met Natasha, despite the fact that it was the middle of (an admittedly Irish) summer.
And it was good. Heavy and rich but very good.