and the filling can vary, we did fennel sausage with tomato, chilli, black olives. Cooked right down so it doesn't make the cake soggy.
Make ahead and let it settle, then warm up when you want to it eat it. It's easier to slice :-)
At the weekend we made Italian/Napoli potato cake (gattò di patate). From the top down:
breadcrumbs and cheese
cheesy mashed potato
filling (salami/tomato/olives/capers)
cheesy mashed potato
breadcrumbs
Recipe: https://ricetta.it/gateau-di-patate…
There is a need for every country in the world to have an Instagram account documenting their packaging. For that 'travelling supermarket' feel which is always so satisfying.
Yesterday evening, I went to see #thequeue#queueforthequeen. I didn’t join it but found observing fascinating - it is a massive, massive queue. Full of people. Thousands of people standing in one line. For miles and hours. Here are some drawings I did to process it all 👑
The shop today has been very happily busy, lots of new & returning customers. Supportive, encouraging nerds we love you. Thanks :-) ��������