The Overlander - Auckland to Wellington Scenic Ride -Take the train and See The Country

At 7.30 sharp we departed from Britomart Station. Now en route to Wellington
Check was easy the guards stood on the platform checked in your baggage...into the baggage carriage, allocated seats and All Aboard!
Quite a surreal experience at the Station, all lit up like a Christmas tree.
One happy passenger.
As we travel our commentary is from an Indian Man quite quaint...sometimes a little difficult to understand. But never mind. He is very helpful and charming.
Apparently we only allowed 20 minutes each in the viewing car, at the rear. Might just take a wine down later. As we were in the buffet car, (which was handy) he even came around and offered to bring us coffee and an afghan.
It wasn't free but saved walking up to the counter
I love the sound of the train goes over different tracks. Starting off with the "I think I can" just like the Sparky and The Talking Train, a favourite story from my childhood, to basic smooth. Then different clatters, as we go over different bridges. Sometimes there is roar over some of the tracks. Lovely.
After coffee, I did walk to the counter, bought bottle of water...special labels for the train. Nice.
Had to take a shot of the food of course. Excellent takeaways.
All supplied by Wishbone.
Little packets of yogurt berries and muesli, Cookies, Muffins,
Gourmet sandwiches. actual meals which could be heated up.
Of course the Iconic Kiwi Mince Pie. Which comes from Eve's pantry apparently.
We are passing through towns, that I didn't even know existed e.g. Paerata?
First major stop Hamilton a chance to stretch the legs. Such a beautiful day we are very lucky.
Pity the windows of the train were grubby, not great for photos. but looking pretty good out of doors.
The famous viewing carriage, as it turns out we never made it down there either way. Just too busy I guess.

The entrance to the Hamilton Station
Another happy passenger.
So as it was close to 10.30am I decided that a bubbly and some nuts would go down well.
As I tried to open it, in the time honoured way - you know take the paper off and let the cork go. Didn't work, then I was given instruction by another passenger
Just screw it off.
Blow me down, it is a screw top imitation cork.
So albeit a little harsh on the stomach, at that hour. It passed away a half hour or so.
The chillier than normal spring we have been experiencing has benefited the land - It is so green gorgeous in fact. We went through wetlands, I didn't know existed. You just don't see all of this from the Highway.
At the front of our carriage is an aerial shot of the Raurimu spiral and amazing engineering feat.
Click here for more information.
We reached Taumarunui once the halfway stop...famous many years for hot pies and chunky white railway cups full of hot tea. It has been superseded by National Park, going down and Ohakune coming up. Meanwhile we had a couple of wines and ate our sandwiches.
very tasty.
So we are in the King Country. Home of such famous New Zealanders as Jim Bolger, Colin Meads and my favourites, The Rogers and The Wallaces.
Unlike Europe, the main trunk line is a single track most of the way, every so often it branches into more tracks. Trains await their turn to proceed. Could be a bit dodgy if the communications break down. Wonder what they did in the 1800s?
Here is the big diesel engine, that pulled us all the way.
Of course from National Park, is the gateway to Whakapaka Ski fields.
There standing in full view for us Mount Ruapehu. Stunning.
Turn slightly to the left and you get Ngarahoe
Nice Station at National Park, laid on good food for the travelers. We bought muffins to have as dessert, with our wine.

Railway yards never the prettiest of places. Lovely long freight train though.
Great shot from Dale...it does look superb.
So it was All Aboard again. I managed to get a shot of our hostess Elaine.
Little observation: The toilets are very clean, unlike the Orient Express, which had a very unpleasant odour. Of course they had carpet in the toilet. Not a good look or smell in fact.
Didn't visit the toilet on the TGV this year. Didn't have time really. Unlike this trip which took 12 hours, our longest journey on the TGV was 4 hours, probably for twice the distance. and 3 times the speed.
Unlike a plane, you become quite friendly with passengers and the Hostess becomes your new best friend. Very cosy. A good journey.
We finally arrived in Wellington. Terry came to meet us. Whisked us home to their new apartment. Situated right on the centre of the City, it is in a great position.
Take the lift down and you are on Willis Street. Just across the road is The New World Metro.
A wonderful inner city supermarket.
Looks to me like they modeled it on Balducci's the famous store in New York.
Not as pricey though. But similar layout if I remember correctly.
After a wonderful dinner cooked by Barbara we sat up talking until well after 2am.
Just like the old days...except we are now getting a bit past, that late hour.
So on the morning after a late start, Barb, Dale and I wandered around met Donna for coffee.
We then took our cameras and headed for the waterfront.
On a good day nothing beats Wellington really. It was wonderful.



We found Mac's Brewery, had a tasty lunch and retired for a rest.

I had coffee and a cake with my friend Anne ,at one of the little coffee shops just below the apartment. By then the blue sky had gone and the temperature had dropped by 8C.
Fairly chilly pity.
We ate that night at Ortega's Fish Shack.
Sarah and Anthony joined Barb, Terry, Dale and I.
Good company. good food and only cost $9 in the cab. The joys of inner city living.
Next day we shopped at the superb Moore Wilson Store click here for 'moore' info.
Back drop by Dick Frizzell.
Sunday was busy. After a triumphant night when New Zealand Football team qualified for the World Cup, first we went to the market, met up with Debbie for coffee, long time no see.
So nice to catch up.
Back to the apartment but before lunch we managed to fit in the "Dotty" Exhibition.
Love Wellington... they decorated the Art Gallery with hundred of dots. All in honour of Yayoi Kusma the mad artist. read about her here
It was a fantastic exhibition glad we went.
Below: more outstanding sculpture from the Wellington Waterfront
After lunch the Santa Parade. It was freezing, the southerly has kicked in.
Could only stand out on the balcony for a few minutes at a time.
Thomas the Tank Engine weaving down the road.
Shame about this shot, but I promise it is Santa.
We continued on, with a gathering of more old friends. Terry by now, very confident with his brand new BBQ. We ate excellent sausages and a beautiful piece of sirloin from Moore Wilson Diana and Dave brought fresh lettuce from their garden.
Plus their first batch of Olive Oil picked, pressed and bottled by their fair hands.
Grassy green, with a real good pepper hit, at the back of the throat. Superb.
All washed down with some nice crisp wine.
We have learnt our lesson and finished at a reasonable hour.
Dawned yet another beautiful day. Still a bit chilly though.
Obviously, the calm before the storm. 7am at the station.
Waiting for rush of commuters.
Our baggage boys on the right.
First stop Paraparaumu. A new driver
Christine our attendant that day checking in the passengers and about to load their baggage into the car.
Ohakune. Lunch anyone?
The old signal masters little house.
Looking good this year.

One punter a little weary for the long weekend!
Some of more spectacular views were from the viaducts. Situated over these magnificent gorges


Love the way the river has carved its way through the landscape.




Not only do we farm sheep and cows in New Zealand...we also have car farms!
Below the little station, where we have a crew change.
Out with the old and welcome to the new lot.
So here endeth the story. Unfortunately, the weather going home was not as 'clement'
as our first trip. It was a little grey and to be honest after after this stop,
the ride became a little tedious.
As we got closer to Auckland, we got stuck behind a suburban train,
which of course stopped at every station. I think we slowed down to about 40 kms.
The scenery was no longer lush and fabulous...they had closed the bar.
Couldn't wait to get off by then.
So the lesson is... Go down to Wellington on the train and fly home. Then it will be perfect.

New Zealand West Coast Whitebait – If you haven’t experienced it put it on your Bucket List. Thank you Des Britten

Anyone who lived in Wellington in the 70’s would be familiar with “The Coachman”…
an Amazing Restaurant run and owned by
Des Britten, a onetime Disk Jockey,
one of NZ’s first TV Chefs and now
The Wellington City Missioner.
Out of this place came Tony Astle, owner of another
amazing Restaurant “Antoines” in Auckland.
The Sommelier was Don Hewitson who went to the UK and opened
another famous establishment… The Cork and Bottle Wine Bar.
Des and his team introduced us (budding gourmets) to such delights as Zabaglione,
Hot Chocolate soufflé…real aioli, delights from the offal department and many more.
It was such a treat to eat there.

One of my favourites, was the way they cooked whitebait.
Prior to this we ate our whitebait in a fritter
Excellent it was as well. BUT at 'The Coachman', it was served as little separate tiny fish lightly flavoured with butter, garlic and a little lemon juice.
Not enough to overpower this delicacy, but an absolutely divine taste treat.
It was tossed in flour and cooked quickly.

Easy peasy, I thought
My first attempt worked well, not quite right, but I was fairly pleased with my attempt.

My second attempt ended up as a big sludgy mess.
I abandoned cooking whitebait in this fashion.
Particularly as the price rose astronomically,
ending up now, at around $110 a kilo.

A couple of weeks ago, my friend Julia had acquired
some Thames Whitebait.
It’s not from the West Coast and the price reflects that.
Nevertheless it sounded great and I bought 2 packets.

There is a difference.
It is a bigger than the other variety and consequently is a little stronger in taste,
a bit oilier I think.
Anyway, took one look at it and Eureka, this will be fabulous cooked 'a la The Coachman'.
Thanks to the Internet, I managed to find the recipe along with the recipe for the Hot Chocolate Soufflé but that’s another blog.

I have found out now, where I went wrong and also the little added extras which made it special.
So here we go.

I did clarify the butter I think it lends the maximum flavour.
If you are really worried about your health use oil.


Clarified butter (or oil)
Whitebait
Flour
Salt and freshly ground black pepper
Chicken stock - 425mls

Juice of 1 lemon
Crushed garlic
Chopped parsley

Drain the whitebait, then dry as best you can with paper towels.
Put a large heavy fry pan on to heat and add the clarified butter.
Heat the pan until smoking point.
Dust the whitebait with flour and sprinkle with salt and pepper.
Toss the whitebait into the pan and stir quickly until the whitebait is cooked.
A minute or two is all that is required.
With a slotted spoon remove from the pan into a serving dish, mounding it up high.
Tip most of the butter from the pan leaving about a teaspoonful.
Add to this half a teaspoon of flour and stir in.
Now add enough chicken stock to make a light sauce.
Squeeze in the lemon juice, the garlic and lots of chopped parsley.
Pour over the whitebait and serve.
Divine.

Gladstone Primary Invades Auckland Botanic Gardens. November 2009

It was a beautiful sunny spring day in Auckland.
Year 3 at Gladstone School were off on a trip to the Auckland Botanic Gardens.
My Granddaughter Mia, invited me to join them.
All the children assembled outside of their classrooms, while we waited for the buses to arrive. There are so many children, they needed 3 buses.
One of them was a double-decker bus.
Great excitement about that.
Mia belongs to Room 33. Mr Lee is her teacher.
I was allocated 3 boys and 3 girls to be in my team.
They were given work sheets, to guide them in their pursuit of knowledge.
They are learning about plants and bees.
A living classroom.

My Motley Crew - Pictured below
From left to right: Freddie, Michalea, Malachy, Mia, D'Angelo and Germain
We all loaded onto the bus. The children were very excited.
Lucky me, I was allowed to sit next to Mia
Across the aisle from us were Freddie and Michaela
D'Angelo popped his head up for me
Germain and Malachy patiently waiting
Hurry up we are ready to go!
We had a lady driver. We were intrigued by the clock at the front, it was stuck on 12.30...good thing we were not relying on it to tell us the correct time
After a long trip on the motorway we arrived at The Gardens.
My little crew regrouped and we set off to get our instructions for the day.
The rest of the children followed us.
Time for a brain snack.


We looked at our Map.
Germain took charge.
First stop The Rock Garden.
Full of succulents. My crew loved the Cacti.
First lesson, don't touch them they Bite!
Such a beautiful plant.
So many Cacti.
They look like the Three Billy Goats Gruff, trudging over the bridge.
Where's the troll?
Off for a wander around the Camellia trees.
An Asian theme
A serene retreat... for contemplation perhaps?
More walking along the Loop road, to the Spring Blossoms area
Very green and leafy.
Unfortunately all of the Spring Blossoms have already flowered.
Pity it must be beautiful in the Spring.
Always fun to walk the plank.
Next, we went to the Potter Children's Garden
The shady walled garden is full of interactive activities and tells the story of the kereru and the püriri tree.
My crew loved the maze and climbing through the tunnel


Time for a break and a drink of water. Looking a little tired.
Look at these lovely painted tiles around the rest area.
Nice big pottery eggs, for kids to play in.
The gardens have several sculptures dotted around the park.
The crew loved this one.
Midday arrived
Time for lunch.
Someone discovered these tiny baby birds just outside of the toilets...
Seems like they could have used a toilet of their own!
While looking around The Edible Garden,
my crew also caught a glimpse of a bridal party.

If there's water,children must walk on it.
The boys having a break in the endangered species garden.
We were luck enough to see this family of ducks...so cute
Just by the duck pond is this wonderful sculpture. Just mirrors our little family of ducks
When you see a grassy slope what do you do?
Roll down it.

Time to get back to the meeting place.
Mr Lee looking very pensive. Hoping all the kids have returned perhaps?
Right Year 3. It's time to load up the bus. Home time.
This time, our crew got to ride on the double decker bus...
Top deck for the kids...
The lucky adults had the lower layer to themselves.

Mia disembarking, Thank you driver.
The long walk back to the classroom.
Time to reflect on the day...All looking a little tired.
Thank you Mia and Mr Lee for inviting me.
Thank you also to Freddie, Michaela, Germain, D'Angelo and Malachy
It was fun.

Rangiriri Pub. A Great Place to Stop for Lunch

If you are traveling out of Auckland, a great place for a breather and a tasty, 'great value for money', lunch. Try the Rangiriri Pub.
Situated just south of the Bombay Hills
This is a real tasty of Kiwiana for New Zealanders and Tourists alike.
We liked it so much, we had lunch on the way down to Hamilton and timed our trip back to Auckland, so that we could lunch there again.
Decorated in that Victorian way, the food is definitely not Victoriana.
First, we got a nice chilled glass of Sauvignon Blanc.
Filled to the brim. Perfect!
Dale had the soup of the day, 'Pumpkin with Garlic Bread.' He loved that
I devoured the 'Stack of Pancakes with Smoked Salmon and Salad.'
Delicious.
And we treated ourselves to $5 worth of chips. Crisp, golden and really tasty.
This fab lunch, only set us back $27 plus $17 for the wine.
Good price.
The colourful machine (below) was a little out of place, but probably keeps the kids out of their parents hair, whilst they are imbibing.
So on the way back, I had the 'Pork and Pineapple Sub'. It was delicious.
The pork was so tender and the gravy wonderful.
The canned pineapple went to the side of my plate...other than that I couldn't complain.
Dale repeated his soup experience. Thumbs up from him again.
The lady behind us had the 'Scallop and Bacon Sub.'
You will never go hungry in this Pub.
Top Marks to the Publican and his Staff.
You're on our list of "Top Pubs to Visit" in New Zealand

Pumpkin and Ginger Soup - Eureka I've Done It

I have revamped the Pumpkin and Ginger Soup

As much as I like "Granny Dunn’s Ginger Marmalade" (bought at the Hamilton Farmers Market) it is a bit lacking in the Ginger flavour.
So I decided to remake the soup with a true Ginger Marmalade
("Roses", Bought from the Supermarket) mixed with Dear Old Granny’s
Eureka it worked.
The ginger flavour comes through, the sweet but bitter Granny’s marmalade and the heat of the chili flakes just hitting you on the back of the throat. (Getting more like MasterChef every day!!!)
I really like it.

So here we go again
n.b. If you have the time or the inclination to make your own chicken stock, DO. It’s worth it.
I am using Ina Garten’s recipe click here

Makes plenty.

1.5 kgs pumpkin cut in chunks
1 large onion cut into quarter
Olive oil
1 tablespoon Roses Ginger Marmalade
1 tablespoon Granny Dunns or any good bitter marmalade
1 tsp chili flakes
sea salt and pepper
1 litre chicken stock
water

Chives to garnish

So I roasted the pumpkin (skin on) with the onion,
All tossed in a little olive oil with some sea salt and freshly ground black pepper.
Remove from oven
Peel and chop cooked pumpkin and onion.

Into a large pot
Add 1 tbs olive oil
Add pumpkin and onion
Season salt pepper and chili flakes

Toss around so everything is well covered with the oil
Add marmalade
Toss and cook to carmelise a little
Add chicken stock

Top with water so the vegetables are covered.

Cook for about 30 minutes till vegetables can be pureed
Into blender
Serve with chopped chive to garnish.

Speaking of the fabulous Mrs Garten
Today is Family Sunday Lunch
This time at Karen and Steve's house.
I have cooked the Asparagus.

I have pinched her idea and also was inspired by James Neeson from "Alive and Cooking" TV programme. He uses these homemade infused oils.

Couldn't get much simpler than this.
Parmesan Infused Oil

In a pot, heat some olive oil ( about 300 mls) with the rind of a block of Parmesan
Just very gently over low heat.
About 5 minutes
Turn off and leave to infuse for a few hours
Strain and into a bottle

The same with Lemon Infused Oil
Peel the zest of 3 lemons in strips
Add to a pot of good olive oil
Once again gently heat about 5 minutes
Turn off and let infuse
This time keep the zest in the bottle, it will keep on infusing as it sits.

Roasted Asparagus in Lemon and Parmesan Oil

Take the woody ends off the Asparagus
Toss in oil of choice
Lay out in single layer on a roasting pan.
Season with sea salt and freshly ground black pepper
Cook in 200C oven about 15 -20 minutes till tender

Remove from oven.

Good at room temperature
I did some in Parmesan Oil and some in Lemon Oil
and garnished appropriately.
Really So so simple.

Fish Pie and a Celebration of 90 years of a Wonderful Life - Fun in Hamilton

We have been very privileged to be invited to our friend Max’s 90th birthday.
An excellent party. Thanks Max.
If we could be as good as him, when we are even 70... I will be forever grateful.
Max lives in Hamilton, not normally known as the hub of the Western Cultural World, but nevertheless a very lush beautiful area.
The man himself, below, with speech of the day, we were lucky enough to get one of Max’s corny jokes.
His specialty…
Thank God they didn’t do 90 candles on the cake
Could have been a major .
We stayed in Rural Hamilton , Debbie is surrounded by beauty.
Only minutes from the City.
Rocky the Dog always alert.
An elderly Cat,
Peanut, The Ancient Goat, 13 goat years, 91 Human years...He's older than Max
Elderly chickens…its all Lifestyle Farmer here.
The weather was beautiful, time for gardening,
As we sat and watched, wine in hand, Debbie and David attacked the lawns, hedges and weeds.
With enthusiastic support from Dale, (hands in pockets!)
It’s a never-ending story on a lifestyle block. As lovely as it is though, I am glad I just have a courtyard in Parnell.

Sunday dawned, yet another sunny day, Debbie and I went to the Farmers Market.
It was a fabulous market. It’s run like an English market. You must be a licensed grower to sell your produce.
And beautiful produce it was. I managed to spend $100 in just under half an hour.

Beautiful Steak from Wholly Cow, freshly caught scallops,
And from the wonderfully named Soggy Bottom Holding, an excellent Pork Pie,
Hard to find a good pork pie.
I want to make one…see if I can do as well as these people.
A project for me next week perhaps.
That Soggy Bottom man also made very tasty sausages. Bought those as well.

Fabulous orange flesh pumpkin, Only $2 for a huge piece.

Marmalade, gluten free lavender shortbread, which was delicious.
A gift for our friend John.

So well laden, we came home.
First meal. Pumpkin Soup
I thought it would be a good idea to use the Ginger Marmalade in the soup.
Orange and ginger both goes well with Pumpkin... The Marmalade was lovely and added and interesting background bitter taste. Unfortunately there wasn't enough ginger in it so I compensated and added some grated fresh ginger at the end.
Pumpkin and Ginger Soup

1 kg pumpkin cut in chunks
1 large onion cut into quarter
Olive oil
2 tbs ginger marmalade
1 tsp chili flakes
sea salt and pepper
1 litre chicken stock
water
1 tbs grated fresh ginger

Chives to garnish

So I roasted the pumpkin (skin on) with the onion,
All tossed in a little olive oil with some sea salt and freshly ground black pepper.
Remove from oven
Peel and chop cooked pumpkin and onion.

Into a large pot
Add 1 tbs olive oil
Add pumpkin and onion
Season salt pepper and chili flakes

Toss around so everything is well covered with the oil
Add marmalade
Mix again and cook to carmelise a little
Add chicken stock

Top with water so the vegetables are covered.

Cook for about 30 minutes till vegetables can be pureed

Into blender
Serve with chopped chive to garnish.

Of course there was left overs and here is a recipe to use up your leftover soup.

White Fish and White Bean Pie
Gluten Free version
For 8 people

8 large potatoes
100 gms butter
200 mls (approx) hot milk
1 egg beaten

800 gms fresh white fish
2 tablespoons Olive oil
sea salt and pepper
White wine

1 tin cannellini beans drained and rinsed

500 mls pumpkin soup
300 mls cream

Frozen spinach 100 gms (thawed)

Peel and cut potatoes into small pieces
Boil in salted water till tender
Drain well and mash with butter and hot milk
Test seasoning and adjust with salt and pepper if necessary

Add beaten egg and set aside.

Meanwhile season fish and gently sauté in olive oil in a medium pan

Cook about 2 minutes one side
turn over add wine turn heat up till wine is bubbling
Cover and remove from heat and leave about 2 minutes

(You may have to do this in two batches)

Remove fish from pan and break into large pieces

Place into gratin dish
Add beans
Spread spinach over the top
Bring the juices to the boil and then add the cream.
Simmer till reduced by 25%
Add soup mixture to the cream
Stir till combined
Pour over fish mixture
Let cool and then spoon over mashed potato
Fork up for ridges
Bake 30 minutes 190C

You could serve with a salad. and some crunchy bread or just have it on it's own.

Gladstone Road Parnell Take Out - Bring Home -Perfect

There is always those nights when you can't be bothered to cook.
That doesn't happen to me a lot as I love to cook, but sometimes I want someone to cook for me.
Just a 2 minutes trip in the car and I am at the Gladstone Road shopping centre.

We are blessed with John the Butcher, John The Greengrocer/Deli,
John the Wine Shop, a neat little convenience store,
Catch a Fish Takeaways and the Lady Pharmacists.
Can't get much better than that.
We dined like Kings.

Fresh Snapper and Golden Chips.
Crisp batter, fish so fresh, nice fat chips. Yum
Next down to John The Greengrocer/Deli.
Beautiful strawberries...have to have some of those.
Look in his freezer. Oh My God Omaha Beach Organic Berry Ice Cream...Strawberry no less.
Into the Convenience Store
They had on the counter. Honey from Warkworth.
Strawberry Honey. Yes! dessert!
It was a marvelous meal. Thank God for Local Produce and our Local Shops.

Asparagus and Tomato Again

Asparagus and Tomato Again
One thing we missed up in The Island was fresh Asparagus.
Couldn’t wait to eat some. Of course I just love it paired with Tomatoes
You must use fresh tomatoes for these dishes.
It’s important to just warm the tomatoes, it enhances the fresh Tomato taste.
So for the first meal at home.

Two dishes same ingredients, different tastes –excellent
For this version of Tortilla… You need to use a pan that will go into the oven
You can cook on top of the stove but I love the oven method…very simple,

Tortilla with Warm Asparagus and Tomato Salad

Heat oven to 190C

Ingredients
2 medium potatoes peeled and cut into cubes
6 eggs
Sea salt and freshly ground black pepper

3 tablespoon Olive oil

Cook the potatoes in boiling water till just folk tender
Drain

Beat eggs in bowl with sea salt and freshly ground black pepper

Place oil in pan heat gently
Add cooked potatoes and toss around just to coat with the oil

Remove potatoes and add to egg mix
Meanwhile crank the heat up in the pan
Return egg and potato mix to the pan

Cook for about a minute till it start to bubble around the edges

Immediately place in hot oven and cook for about 6 minutes

Remove and slide onto a plate and cut into wedges.
1 bunch asparagus
2 med tomatoes
1 tablespoon butter
Sea salt and freshly ground black pepper
Juice half lemon

Cook the asparagus and chop into 3 cm pieces
Chop tomatoes into 8

Heat the butter gently till it just bubbles
Add tomatoes, toss around
Season with salt and freshly ground black pepper
Add asparagus toss around again for about a minute

Squeeze in the lemon juice
A couple of pieces of fresh baguette and
Hey Presto
Lunch is served


Asparagus and Tomato Bake with Crunchy Potato.

This is another use for the Asparagus and Tomato bake that I cooked and posted a couple of weeks ago.

1 bunch cooked asparagus cut into pieces

2 tablespoon unsalted butter
2 medium tomatoes chopped
Sea salt and freshly ground black pepper

11/2 tablespoons flour
1/2 cup milk

Squeeze of lemon juice just to heighten the flavours

2 large potatoes peeled cut into quarters and cooked till tender
2 tablespoon extra virgin olive oil

Melt butter in pot
Add tomatoes
Mix around till well coated
Add flour and season
Cook for about 3 minutes making sure the flour taste in cooked out

Add milk and cook till thickened
Add asparagus and pour into a gratin dish

Meanwhile, mash the potatoes with the olive oil and spoon on top of the bake.

Fork it up this will help the crunch

Bake in hot oven 25 minutes

We greedily ate the lot…I am never going to get slim
Loved that crunchy topping