We used up the gravy from the partridges the other week, some small carrots we put in there whole, some shallots (often spelled shorlots at college) left over from the thai curry paste, paris brown mushrooms that we have a surfeit of as they looked great at the market, and remnant puff pastry from the tarte tatin. We had to crack open some red wine, which went down very well with it. Also used up half a celeriac I had lying about, which I had mashed up. Matt's a bit over celeriac mash and has retreated to plain potato. Unfortunately for him - its still my favourite - lifting the gag-worthy heaviness of just potato and adding that superb sweet and sour aniseed flavour. Absolutely cracking.
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