Pie and liquor is something for those London types. The rest of us southern shandy drinking types like gravy, thank you very much.Thing is you Southern nancy's have a gravy aversion, you may have pie and mash but then you put some abomination called liquer on it, whatever the fuck that jizz looking concoction is.
You can par boil the spuds, have pan washed and do spuds in oven later, somehow seems easier.I'm a softy southerner now resident in Yorkshire (thus increasing the average IQ of the county by 23 points. Had I moved slightly west of Leeds I would have upped the local IQ by 78 points - you know who you are).
Following the lead of my fellow countyman @jarrod248 I started doing roast spuds with casseroles a few years ago. Great combination, for which I thanked him.
It never really dawned on me before as it seemed slightly perverse. It's not.
Thinking about it I have been doing it for years really as I quite like dunking chips (linear roast potatoes) in steak pies, but never really thought of it that way.
K's short rib'n'chips look lush.
I do make my own bread using yeast, having read the link you supplied I think I’ll stick with yeast. It appears far too time consuming for me and sourdough will remain an occasional treat from the local bakery.Ah yes, I do - so good luck this time round.
if you’re looking for inspiration I found this guys recipe (and the Vid he made, on YouTube) was a game changer for me: BASIC SOURDOUGH BREAD - THE REGULAR CHEF
He explains everything really well and although I’d been following the same basic recipe, from Chad Robertson’s ‘Tartine’ book, it all became simpler with his explanations. Definitely worth a look.
I do make my own bread using yeast, having read the link you supplied I think I’ll stick with yeast.