Beef Olives with Chard, Carrot and Potato Mash

I can’t believe this is actually July. Last night the wind was howling and the rain thrashed down so it was time for some good old comfort food. The boy had been to the butchers and picked up some HUGE beef olives so we threw them together with some mash and warmed up in no time.

I think this work surface is going to feature alot! I remember being highly suspicious of beef olives as a child as i could never find the olive…it’s kind of like those ice-cream surprises that never contained anything  Does anyone know why on earth they are called beef olives? Maybe they were olive-shaped originally or something. Might make some eventually that contain olives just for peace of mind!

Beef Olives with Chard, Carrot and Potato Mash

Serves 2/4, depending on how hungry you are!

4 Beef Olives – bought from butcher. May attempt to make at a later date

Chard, Carrot and Potato Mash

4 carrots

4 potatoes

4 chard leaves

2 garlic cloves

dollop of natural yoghurt

handful of mint

good squeeze of lime

handful of grated cheese

1. Chop the carrot and potato and put in a pan of cold water. Bring to the boil and simmer until tender
2. When the carrots are almost ready, put the chard in a steamer and steam for 1 min
3. Empty all into a colinder and set aside
4. Fry the garlic, return the veg to the pan
5. Add the yoghurt, mint and lime juice and mash it all together – I cheated and used the blender for a smoother mash but just play around with it and do whatever suits you
6. Mix in the cheese
7. Serve with the beef olives