by Chef Paul Watters

3llb potatoes{maris piper}
1/2 pint of milk
40z butter
Salt and white pepper {black pepper discolours the potato}
1 large bunch of Scallions {spring onions}

Boil the potatoes in salted water until soft. Drain through a Colander. In same pot add milk and spring onion to the boil. Add potatoes and mash well {Chef’s Tip – whisk in the butter. This will help fluff up the potatoes and make them smooth.}
Season with salt and pepper and serve.

Buttered Cabbage
1 Savoy cabbage
4 tablespoons of butter
Salt and pepper
An extra knob of butter

Remove all the tough outer leaves from the cabbage. Cut the cabbage in 4 remove stalks then each quarter cut into fine shreds.
In a large saucepan add 1/2 cup of water bring to the boil along with the butter. Add in cabbage and salt and pepper and mix well.
Cook until soft. Drain off any excess water and mix in remaining butter until it melts through. Serve.

Beef and Guinness Pie with Short-crust Pastry
Short-crust Pastry
4 oz plain flour
Pinch of salt
2 oz butter{cubed}
3 tablespoons of cold water

Place flour and salt in a large bowl and add butter.
With your fingertips, mix well until it resembles breadcrumbs with no large lumps of butter showing.
With a spatula stir in enough of the water until it binds together. Wrap in cling film and allow to rest in the fridge until needed.
Roll out and cut into medium sized discs with a large cup and cook on a floured tray at 180c {350f} for 15 minutes {Chef’s Tip – brush with a little beaten egg.}

Beef Pie
1kg (2lbs) of braising steak {Chef’s Tip – buy yourself and cut into size required.}
2 large onions {rough chopped}
4 large carrots {peeled and cut into chunks}
2 tablespoons of caster sugar
4 tablespoons of flour
500ml of Guinness
2 beef stock cubes
3 sprigs of thyme
2 bay leaves
2 tablespoons of vegetable oil
2 tablespoons of tomato paste

In a large pot or pan add oil and beef cook for 10 mins on a medium heat. Add in vegetables and cook for a further 5 mins.
Remove from the heat and mix in flour and sugar tomato puree. Mix well and bring back to the heat. Add beer and stock and thyme.
Cook for an hour on a medium heat until soft, or check to see if the meat is tender. This will thicken slightly, so according to taste, add a little more water if required.
Serve on a warmed plate with pastry lid on top.
Add the champ and buttered cabbage and enjoy.

Chef Paul Watters grew up in Belfast, Northern Ireland. He has nearly 30 years experience working in kitchens all over the world. Notable cities include; London, Sydney, and Toronto.
Even though he is a chef, he also has experience in sales, tourism, business management, and customer service.
Paul enjoys new challenges in life, whether its cooking and helping people develop new ideas or giving advice. He is a great listener, team player, and is focused on always give his best.
Connect with Paul on his Facebook cooking page, www.facebook,com/PaulWattersFood. Also connect with him on LinkedIn.