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7 things you never knew about MAS*H

Did you know M*A*S*H ran more than three times longer than the actual Korean War? It may have graced our screens for 11 years, but you might not know all there is to know about the classic TV series, M*A*S*H. <ol> <li>No one wanted a laugh track – Despite pleas from the show’s producers, the network (CBS) went ahead and added in canned laughter. You might have noticed the laugh track growing quieter and quieter as the years progressed, and in the UK, the laugh track was removed entirely.</li> <li>CBS banned an “unpatriotic” episode – An idea for an episode was shot down by the network for being “unpatriotic”. It involved soldiers standing outside in the freezing cold to make themselves sick enough to be sent home – a tactic actually used during the war.</li> <li>The writers got back at complaining cast members – If ever an actor complained about their script (or asked for changes), the writing team would change the script to make it “parka weather”, making the cast swelter in jackets through days in excess of 32°C on their Florida film set.</li> <li>Patients were named after sports teams – After running out of names for patients visiting the hospital, the writers turned to baseball teams. In season six, four Marines are named after California Angels infielders, while in season seven, they named patients after the 1978 Los Angeles Dodgers.</li> <li>M*A*S*H hosted some big-name stars – Guest appearances on the show include Ron Howard, Leslie Nielsen, Patrick Swayze, Laurence Fishburne and Rita Wilson.</li> <li>The series finale broke records – The two-and-a-half-hour 1983 series finale, “Goodbye, Farewell and Amen,” was watched by a staggering 121.6 million people in the US alone – back then, that was 77 per cent of households with TV sets. It remains the most-watched episode of a TV show in US history.</li> <li>The time capsule didn’t stay buried long – In the series’ second-last episode, the M*A*S*H gang bury a time capsule. When the show wrapped up, the land used as the show’s set was sold, and a construction worker found the capsule just months later. After getting in contact with Alan Alda to return it, Alda told the worker he could keep it.</li> </ol> Image credits: Getty Images

Second MAS*H star to pass away in just one month

Actress Eileen Saki, best known for her role as bar owner Rosie in the hit series M*A*S*H has died. The 79-year-old had been fighting pancreatic cancer, and “passed away peacefully in Los Angeles” on May 1, according to PEOPLE. Eileen’s <a href="https://www.oversixty.co.nz/entertainment/tv/m-a-s-h-star-passes-away" target="_blank" rel="noopener">fellow M*A*S*H star, Judy Farrell, had died</a> just one month prior on April 2. Eileen’s manager, Camilla Fluxman Pines confirmed the devastating news in a statement to the publication, writing that “she was diagnosed with pancreatic cancer in January. "She was a lung cancer survivor in 2004.She got a second chance at auditioning and working in the industry that she loved so much - she shot a couple big commercials shortly before her diagnosis. "She was often recognized by face or even just voice by people who knew they knew her 'from somewhere' - and loved talking to young actors about the journey." Suki’s former co-star Jeff Maxwell, who brought the character Igor Straminsky to life on M*A*S*H, honoured his late friend with a social media post, sharing the news of her passing on the official page for his MASH Matters podcast. “Our sweet Eileen. Our sassy Rosie,” he wrote, before going on to extend his appreciation - as well as that of her husband, Bob - to Eileen’s devoted fans and followers who offered her their love and their support in her final days, before promising to share more on Eileen as the day went on, and encouraging others to do the same. “Our sweet, sweet Eileen. How we love you,” he concluded. “How we will miss you.” <iframe style="border: none; overflow: hidden;" src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fmashmatterspodcast%2Fposts%2Fpfbid0LmjyFaQF6dHNoWfZKNqRpBEqzgyNKSsf41AZxkg9kjKCuSJaisowUawFowusyacyl&show_text=true&width=500" width="500" height="719" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe> True to his word, Jeff went on to post a few favourite Eileen moments, from her most recent work in advertisements, to time on screen with the likes of Mickey Rooney and Dom Deluise, and last - but certainly not least - as “a scene with a certain sassy bartender”. <iframe style="border: none; overflow: hidden;" src="https://www.facebook.com/plugins/video.php?height=314&href=https%3A%2F%2Fwww.facebook.com%2Fmashmatterspodcast%2Fvideos%2F1531503437375801%2F&show_text=false&width=560&t=0" width="560" height="314" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe> Saki had actually been the third actress to portray Rosie, having taken over from Frances Fong and Shizuko Hoshi for her eight episode stint. In the end, she was the final and longest-running owner of Rosie’s Bar, and remains dear to her co-workers and fans for it. “You will forever be in our hearts!” one commented, in a sentiment shared by many. “Sorry to hear of her passing. Great memories at Rosie’s,” said another. “She was the best Rosie of them all and such a great actress,” one declared. “So sorry to hear she passed on.” “One of the finest roles ever played,” someone agreed, before requesting that she “say hello to Col. Blake, Trapper, Major Burns”. And as one said on behalf of them all, “you fought the great fight, Eileen. Now, rest easy, for your burdens and struggles are behind you. Love and strength to the entire family during these hard days ahead.” Images: Facebook

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MAS*H star passes away

M*A*S*H star Judy Farrell has passed away at the age of 84, her son has confirmed to TNZ. The actress, who is best known around the world for her portrayal of Nurse Able, died in hospital nine days after suffering a stroke which left her unable to communicate. However, TNZ have reported that Judy was conscious still and able to squeeze the hands of her loved ones. While Judy’s son Michael - whom she shared with fellow M*A*S*H actor Mike Farrell - has not yet spoken publicly about her mother’s passing, her former co-star Loretta Swift spoke to Fox News Digital about losing “family”. “Judy was a most beautiful woman - inside and out. We grew up together," the actress behind Major Margaret ‘Hot Lips’ Houlihan said. "She was family. This has been a painful loss, but we will always have the beauty of her memory. “Rest in peace, Nurse Able." Farrell starred as Nurse Able in eight episodes of the hit series, and was the only actress to ever be credited as the character. Initially, Nurse Able was a minor role - often just a placeholder for the instances where a background nurse had a line - and from Seasons 2-11 she was played by no fewer than 11 different people. By the fourth season, the role progressed so that she became involved in the show’s plot. It was in the sixth season that Judy Farrell secured her place in television history as Nurse Able, taking over for the character’s final appearances on screen in Seasons 6-11 for eight episodes. During her time on the show, Farrell starred alongside the likes of Loretta Swift, Alan Alda, and ex-husband Mike Farrell. The latter joined M*A*S*H’s cast in 1975, replacing Wayne Rogers, and remained until the 1983 finale. The couple had married in 1963, but went on to divorce 20 years later, in the same year that M*A*S*H bid farewell to its audience. Their split was reportedly amicable, with the two going on to remarry and co-parent their children, son Michael and daughter Erin. And as Farrell’s loved ones mourn her loss, fans and followers of the actress have taken to social media to share their grief, and to honour her work, sharing some of their fondest memories of her time bringing their beloved Nurse Able to life. “RIP Nurse Able. I was so thrilled to have known you, Judy Farrell,” wrote comedian Murray Valeriano. “Condolences to the Farrell and MASH families,” one fan said. And for another, it came as a tragic opportunity to share a clip of Farrell’s work, showcasing the actress alongside some of her former co-stars, with Classic MASH writing “Sad news today.” <blockquote class="twitter-tweet"> Sad news today. Judy Farrell has passed away. <a href="https://twitter.com/hashtag/ClassicMASH?src=hash&ref_src=twsrc%5Etfw">#ClassicMASH</a> <a href="https://t.co/hCfSpL7c0W">pic.twitter.com/hCfSpL7c0W</a> — Classic MASH 🍸 (@ClassicMASH) <a href="https://twitter.com/ClassicMASH/status/1643275688017903616?ref_src=twsrc%5Etfw">April 4, 2023</a></blockquote> Images: Getty, Twitter, MASHFandom.com

"40 years ago today": Alan Alda celebrates MASH milestone

Alan Alda has celebrated the 40th anniversary of the iconic M*A*S*H (MASH) season finale. The series, which ran on CBS from 1972 to 1983, totalled an impressive 11 seasons with 251 episodes - all of which Alan Alda appeared in as the memorable Benjamin Franklin 'Hawkeye' Pierce. However, his credits weren’t limited to just acting, with Alda dabbling in some crew work during his time on the show. And it was Alda himself who wrote and directed the series finale, titled ‘Goodbye, Farewell, and Amen’. The episode ran for two-and-a-half hours, set a ratings record that many consider to be near impossible to beat, and reportedly still holds the title of being the most watched scripted television show episode of all time. In the US alone, over 60% of households tuned in to see the lives of the MASH unit change at the end of the Korean War. Now, 40 years after the episode went to air, Alda has looked back on the milestone, taking to Twitter to celebrate. Alda didn’t so much as have to mention the show’s title, with the show’s legacy doing the work for him. <blockquote class="twitter-tweet"> 40 years ago today. ⌛️❤️ — Alan Alda (@alanalda) <a href="https://twitter.com/alanalda/status/1630617599116558369?ref_src=twsrc%5Etfw">February 28, 2023</a></blockquote> In Alda’s replies, and on social media in general, a screengrab from the episode began to circulate - the word ‘goodbye’ spelled out in rocks on a small hillside - and fans proved eager to reflect and celebrate with him. “40 years ago today we got back 30 min of our Sunday night. I would gladly give 30 min of any night to watch the magnificent writings & acting of that MASH unit again,” wrote one fan, before going on to thank those involved in the production. “MASH is one of my comfort shows and still brings me joy, laughter, and tears no matter how many times I’ve seen an episode,” said another, “thank you.” “Ended before I was even born, yet it's still one of my all-time favorite shows!” shared one fan too young to have caught the original run, but was thrilled to join in on the reminiscing, “I'm even in the middle of a rewatch at the moment!” “When I was a kid, I watched the show with my dad - usually as an excuse to stay up a little bit later and spend time with him,” someone else shared, “I wouldn't trade that for anything. This past summer, I watched it again with my son. Still perfect.” “It was shown later in the year here in the UK,” one fan told Alda, “my dad recorded it on our newly rented VCR. To this day he’s never watched the last episode as he never wanted it to end.” And for those seeking a return to MASH themselves, publicist Danny Deraney shared an emotional clip from the finale to celebrate the occasion, while citing the show’s ratings success. <blockquote class="twitter-tweet"> 40 years ago today, MASH aired its final episode. The episode, directed and Co-written by <a href="https://twitter.com/alanalda?ref_src=twsrc%5Etfw">@alanalda</a>, became the most watched television program in history. "Goodbye, Farewell, Amen." <a href="https://t.co/a0Qv252oCj">pic.twitter.com/a0Qv252oCj</a> — Danny Deraney (@DannyDeraney) <a href="https://twitter.com/DannyDeraney/status/1630661000834990081?ref_src=twsrc%5Etfw">February 28, 2023</a></blockquote> Images: Twitter, Getty

Turns out you've been mashing potatoes wrong this whole time

Images: Tiktok and Getty When it comes to producing the perfect creamy mashed potatoes, the internet is full of conflicting advice and information. Some swear by peeling and cutting them before boiling, then mashing them while still hot. Others are convinced the way to do it is to keep the skin on while boiling and remove it later, just before mashing them up to make that creamy consistency. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7845866/new-project.jpg" alt="" data-udi="umb://media/be568044463347f38c5f1a7ab19415e8" /> One of the problems with this method is, it can be difficult to peel the potatoes while still hot so they mash properly, which could be where The Wiggles drew their inspiration for the song ‘Hot Potato’. Instead, there is a kitchen hack you can use to peel hot potatoes without burning your fingers that will also help you mash them. Cooking ‘guru’ Lora McLaughlin Peterson has shared her method on TikTok @lorefied. Lora explains she boils her potatoes before slicing them in half. Once this is done, she places a wire cooking rack over a glass pie dish. The next step is pushing the potatoes down and through the wire rack, which serves to both mash them and remove the skin. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7845867/new-project-2.jpg" alt="" data-udi="umb://media/f49cf08674724a83a473e9a732590d65" /> Once this is all done, she is left with rustic mashed potatoes that can be placed in a bowl and finished with salt, butter, milk and whatever else you desire. <img style="width: 500px; height: 349.5145631067961px;" src="https://oversixtydev.blob.core.windows.net/media/7845865/new-project-1.jpg" alt="" data-udi="umb://media/e495c69ccf9743fa9831a2e1656f7f80" /> This is the latest cooking hack to go viral and the perfect advice ahead of the festive season.

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MAS*H star reveals why the show is still a fan favourite

Alan Alda has revealed the reason why he thinks M*A*S*H is still so popular today despite airing in 1972. The actor credits "good writing, good performances and good direction" as to why the show is successful. "Something that is seldom thought about or talked about is that we were telling the stories of people who had really lived and had lived through a horrendous experience in war-time," the 85-year-old told Today. "Sometimes we told the stories in a silly way, sometimes in a dramatic way, but most of the stories either were based on things we were told or things that could have happened." The six-time Emmy award winner reflected on the show's final episode, which was a groundbreaking moment for TV. "The final episode had a huge audience, so big that during the commercial breaks in New York everybody got up and went to the bathroom and they almost broke the waterworks," Alda recalled, laughing. The final episode aired on the 28th of February 1983 and had more than 106 million people watching to say goodbye to the cast. It remains the most-watched scripted television episode of all-time. Photo credits: <a rel="noopener" href="https://9now.nine.com.au/today/alan-alda-mash-star-reveals-why-series-is-still-loved-today/c474983e-8a20-48fa-81e1-0f18a9f70582" target="_blank">9NOW</a>

5 mistakes you missed in MAS*H

M*A*S*H aired from 1972-83 and was set in the Korean War which occurred from 1950 to 1953. This series is one of the best pieces of pop culture that showcased the conflict. However, as much as the series tried to remain as periodically accurate as possible there were some errors that slipped through. Here are five mistakes that went over most fans’ heads. 1. The Avengers comic In one episode, Radar has fallen asleep with a teddy bear whilst reading an issue of “The Avengers”. However, the comic was not created until 1963 – a decade after the war ended. 2. Movie night When the characters gather to watch My Darling Clementine starring Henry Ford there is one mistake that snuck through. Although the movie choice is accurate as it was released in 1946, Radar stands up and does a John Wayne impression, saying: “I’m not gonna hit ya… I’m not gonna hit ya… Like hell I’m not!”. It’s a reference from McLintock! which was only released in 1963. 3. Spot-a-Card The Officer’s Club at the 4077th has a lot of fun activities including the pinball game Spot-a-Card. However, this game was first created in August 1960. 4. The model helicopter In Henry Blake’s office, there is a model helicopter hanging from the ceiling. This model Bell Huey UH-1 helicopter did not fly until 1956 though. 5. The Olympics pistol When it is M*A*S*H Olympics, Potter uses a Smith & Wesson Model 19 snub-nosed pistol to siren the race. This gun was not on the market until the late 1950s.

Are you cooking mashed potato wrong?

Dished up next to a roast on a cold winter’s night there’s nothing better than a bowl of mashed potato. And while everyone’s got their own way of putting this classic dish together, a group of culinary experts talking to Good Housekeeping have suggested that most methods for making mash at home fall well short of the mark. To see the seven most common mistakes we make when cooking mashed potatoes, scroll through the gallery above. We were surprised how many we were getting wrong! What’s your method for making mashed potatoes? Do you think you’ll take these tips on board? Or will you stick to the way you know? Tell us in the comments!

Food & Wine

MAS*H star passes away at age 75

M*A*S*H star David Ogden Stiers has sadly passed away at the age of 75, following a prolonged battle with bladder cancer. The actor, who played Major Charles Winchester in the hit show, died peacefully at his home in Newport, Oregon. His agent, Mitchell K. Stubbs, confirmed the passing with a statement on Twitter. “I am very sad to report that David died this morning March 3, 2018 peacefully at his home in Newport, Oregon after a courageous battle with bladder cancer. His talent was only surpassed by his heart,” read the message. Stiers’ long career included stints on the Mary Tyler Moore Show, North and South, and Murder, She Wrote, but he’ll always be remembered for his role on M*A*S*H from 1977 to 1983, which would earn the actor two Emmy nominations. Stiers was born in Peoria, Illinois, attending the University of Oregon briefly before relocating to San Francisco where he began improv and performing for the Actors Workshop. He also studied at the prestigious Julliard School. Our thoughts are with his family at this sad time.

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Garlic and chive mash

The ultimate accompaniment to any meal, these creamy and garlic-mashed potatoes will ensure your dinner guests are repeat customers. Ingredients: <ul> <li>1.2kg Ruby Lou potatoes, peeled, coarsely chopped</li> <li>2 garlic cloves, peeled</li> <li>80g butter, chopped</li> <li>1 cup pouring cream</li> <li>1 tablespoon finely chopped fresh chives</li> <li>Extra butter, to serve</li> </ul>

Food & Wine

Top chef reveals the best way to cook mashed potatoes

A top chef has revealed the easy way to make mashed potatoes taste better. Tyler Florence, host on The Food Network, has revealed that the traditional way of cooking mashed potatoes in water, then adding milk or cream and butter when you mash them, isn’t the best way to bring out the flavour. Tyler told Pop Sugar, “Potatoes have a really delicate, beautiful minerality to their flavour profile, and when you cook potatoes in water and you pour that water down the drain, you’ve extracted all the flavour of the potato.” “So what I do with mashed potatoes — because you finish them with cream and butter anyway, right? — is I’ll take that same cream and butter and add that to the potatoes and cook the potatoes in cream and butter.” Tyler also adds garlic and herbs and when it has cooked and cooled he runs it through a colander until the cream collects in the bottom. “Then I’ll put the potatoes back into the pot and take the potato-infused garlic cream and fold that back into the potatoes, and it’s the most incredible flavour profile. It’s the best mashed potato you’ll ever taste in your entire life,” he said. How do you cook your mashed potatoes? Let us know in the comments below.

Food & Wine

Hearty beef cottage pie with garlic mash

Nothing beats a home-made pie! This recipe combines the classic beef pie with a garlic mash that will soon become an all-time favourite. Ingredients: <ul> <li>400 g potatoes</li> <li>½ brown onion</li> <li>1 clove garlic</li> <li>2 carrots</li> <li>1 zucchini</li> <li>3 sprigs rosemary</li> <li>3 sprigs thyme</li> <li>2 tbs butter</li> <li>3 tbs milk</li> <li>1 tbs olive oil</li> <li>1 tbsp Dijon mustard</li> <li>1 tbs Worcestershire sauce</li> <li>1 tbs plain flour</li> <li>½ cup warm water</li> <li>1 cube beef stock</li> <li>300g diced beef</li> <li>2 stalks celery</li> </ul> Method: 1. Boil a full kettle of water. Peel the potato and chop into 2 cm cubes. Peel and crush the garlic. 2. Place the potato and boiling water from the kettle in a medium saucepan over a high heat. Boil for 10-15 minutes, or until the potato is soft when pierced with a knife. Drain and set aside in a colander to allow the excess moisture to evaporate. Return the saucepan to a low heat and add the garlic, butter and milk. Cook for 1-2 minutes, or until fragrant. Turn off the heat. Return the potato to the saucepan and mash using a potato masher or fork. Season to taste with salt and pepper. Cover to keep warm. 3. Meanwhile, finely chop the brown onion, peel and dice the carrots, dice the zucchini and celery and pick and finely chop the rosemary and thyme leaves. Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion, carrot, zucchini and celery and cook for 5-6 minutes, or until softened. Add the rosemary and thyme and cook for a further 1-2 minutes, or until fragrant. 4. Add the diced beef and plain flour and cook for 2 minutes, or until browned. Add the Dijon mustard, Worcestershire sauce (if using), warm water and crumble in the beef stock cube. Stir to combine. Reduce the heat to low and simmer for 10 minutes to develop the flavours. 5. Preheat the grill to high. Spoon the beef mixture into a small pie dish or individual ramekins. Top with the garlic mash. Place the pie under the grill and cook for 7-8 minutes, or until golden on top. 6. Remove the hearty beef cottage pie with garlic mash from the grill and divide between plates. Recipe courtesy of <a href="https://www.hellofresh.com.au/tasty/" target="_blank">Hello Fresh</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Buttermilk mashed potatoes

I like to make this mash when I’m baking oven-fried chicken – the tang of the buttermilk paired with potato makes for a decadently rich mash. Make sure you use lots of freshly ground black pepper. Ingredients: <ul> <li>6 medium potatoes, about 1 kg, peeled and cut into 3 cm pieces</li> <li>½ teaspoon salt for the cooking water</li> <li>60 g unsalted butter, melted</li> <li>½ teaspoon sea salt</li> <li>½ teaspoon freshly ground black pepper, to serve</li> <li>250 ml buttermilk, at room temperature</li> </ul> To serve <ul> <li>1 tablespoon olive oil</li> <li>1 tablespoon chopped fresh flat-leaf (Italian) parsley</li> </ul> Method: <ol start="1"> <li>Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated.</li> <li>Mash the potatoes until smooth. Stir in the butter, sea salt and pepper. Add the buttermilk and beat until creamy. Taste and add more sea salt and pepper if needed.</li> <li>Transfer to a serving dish, drizzle with olive oil and sprinkle with parsley and pepper. Serve immediately.</li> </ol> Tip: use floury (starchy or roasting) potatoes. <img width="224" height="211" src="https://oversixtydev.blob.core.windows.net/media/36727/image__224x211.jpg" alt="Image_ (291)" style="float: right;"/> This is an edited extract from The Potato Cookbook by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Mashed potato bake

When you can’t decide if you’d like mashed potato or your favourite baked potato – the one with oodles of cheese, sour cream and bacon – this is the answer. Serve this with sausages and it’s a real winner. Ingredients: <ul> <li>90 g unsalted butter, chopped, plus extra to grease the casserole dish</li> <li>12 medium potatoes, about 2 kg, peeled and cut into 3 cm cubes</li> <li>4 garlic cloves, peeled and left whole</li> <li>1 teaspoon salt for the cooking water</li> <li>200 g rindless bacon rashers, chopped into 1.5 cm pieces</li> <li>6 spring onions, white and green parts sliced, root end discarded</li> <li>375 g sour cream</li> <li>375 g grated cheddar cheese</li> <li>½ teaspoon sea salt</li> <li>½ teaspoon freshly ground black pepper</li> </ul> Method: <ol start="1"> <li>Preheat the oven to 190°C and grease a large casserole dish, about 35 x 25 x 5 cm, or use 2 smaller casserole dishes if preferred.</li> <li>Put the potatoes in a large saucepan with the garlic cloves and the salt and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and garlic, reserving 250 ml of the cooking water, and return them to the saucepan over low heat for 2 minutes to ensure any excess water has evaporated.</li> <li>Meanwhile, melt 30 g of the butter in a medium frying pan over medium heat and cook the bacon and spring onions until the bacon is starting to crisp and the spring onions are soft, about 8–10 minutes.</li> <li>In a small saucepan over medium heat, melt the remaining 60 g of butter and whisk in the sour cream until steaming but not boiling. Add two-thirds of the cheese and stir until melted.</li> <li>Mash the potatoes and garlic together until very smooth. Using a wooden spoon, stir in the sour cream mixture, the sea salt and pepper and beat until smooth. Stir in 60 ml of the cooking water, using more if needed, and beat until creamy.</li> <li>Stir the bacon and spring onions into the potatoes. Taste and add more sea salt and pepper if needed. Transfer the potatoes to the prepared casserole dish with a light hand, keeping the top rough to maximise the crunchy bits. Sprinkle with the remaining cheese and bake until the top is golden, about 30 minutes.</li> </ol> Tip: use floury (starchy or roasting) potatoes. <img width="196" height="184" src="https://oversixtydev.blob.core.windows.net/media/36345/image__196x184.jpg" alt="Image_ (259)" style="float: right;"/> This is an edited extract from The Potato Cookbook by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Macadamia chicken with green pea and broccoli mint smash

Nutritionist Joanna McMillian shares her recipe for macadamia chicken with green pea and broccoli mint smash. This one is sure to become a family favourite. The crunchy nut and seed topping is divine with the chicken, but the real winner is the smash. Even the kids ask for extra veggies when I serve them this way! Bigger eaters can simply take two pieces of chicken. You could further boost the plant content by adding steamed leafy greens or a simple green leaf salad. Serves: Four Ingredients: <ul> <li>2 rosemary sprigs, leaves picked</li> <li>1 garlic clove</li> <li>Grated zest of 1/2 lemon</li> <li>2 teaspoons ground coriander</li> <li>1 teaspoon ground cumin</li> <li>1 tablespoon tarragon, finely chopped</li> <li>200g broccoli, chopped</li> <li>140g frozen peas</li> <li>2 handfuls mint, leaves roughly chopped</li> <li>6 basil leaves, finely shredded</li> <li>Freshly ground black pepper</li> <li>2 tablespoons grated parmesan cheese</li> <li>2 x 200 g skinless chicken breast fillets</li> <li>40g goat’s cheese</li> <li>400g small potatoes in their skins (chat or kipfler are ideal)</li> <li>1 tablespoon extra-virgin olive oil (see note)</li> <li>40g raw macadamia nuts</li> <li>30g raw almonds</li> <li>2 tablespoons sunflower seeds</li> <li>2 tablespoons sesame seeds</li> <li>1 teaspoon chia seeds</li> <li>Pinch of salt flakes</li> </ul> Method: <ol> <li>Preheat the oven to fan-forced 180°C. Line a baking tray with baking paper.</li> <li>Cut the potatoes in half, toss them in a bowl with the extra virgin olive oil and spread out on the prepared baking tray. Roast for 30–40 minutes until a lovely golden colour.</li> <li>Using a food processor or Vitamix, use the pulse setting to gently grind the nuts, seeds, garlic, lemon zest, spices, tarragon and parmesan until the mixture resembles breadcrumbs—don’t over-blend or you’ll end up with a paste.</li> <li>Cut the chicken breasts horizontally to give you four chicken fillets.</li> <li>Place the chicken fillets in a casserole dish or on a baking tray lined with baking paper. Spoon the crumb mixture over the chicken, pressing softly to form a crust topping, then scatter over the rosemary. Pop the dish into the oven alongside the potatoes to roast for 15 minutes or until golden on top and cooked through.</li> <li>Meanwhile, to make the pea smash, bring a saucepan of water to the boil over high heat. Put the broccoli and peas into a steamer, cover with the lid and place on top of the pan.</li> <li>Cook for two to three minutes, or until soft enough to mash.</li> <li>Strain any water from the vegetables, then mash roughly with a fork.</li> <li>Mix through the mint and basil, crumble over the goat’s cheese and stir to just combine.</li> <li>Season with a pinch of salt and plenty of black pepper and serve warm with the crusted chicken and roast potatoes.</li> </ol> Note – Don’t worry about the fat content in this dish as it is almost all coming from those fabulously healthy nuts and seeds, along with a little extra virgin olive oil. This makes the overall recipe low in saturated fats, while you get the benefits of those good unsaturated fats. The fibre content is also boosted by the topping and the veggies, giving you a healthy 10g per serve. <img width="175" height="230" src="https://oversixtydev.blob.core.windows.net/media/35184/book-cover_get-lean-stay-lean_joanna-mcmillan_175x230.jpg" alt="Book Cover _Get Lean , Stay Lean _Joanna Mc Millan (1)" style="float: right;"/> How delicious! Do you think you’ll try this recipe? Images and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35). Available from <a href="https://www.dymocks.com.au/book/get-lean-stay-lean-by-joanna-mcmillan-9781743368480/%23.WHcXs1N95hE" target="_blank">Dymocks</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Saltimbocca chicken with green beans and pumpkin mash

Saltimbocca literally means “jumps in the mouth” and it’s not hard to see why with this tasty supper. Butterflying and tenderising the chicken breast is worth the extra effort – it will allow the fillets to cook quickly and for the Serrano ham to crisp up beautifully. Serves: Two Ingredients: <ul> <li>400g pumpkin, skin removed and cut into 2cm pieces</li> <li>Two teaspoons of butter</li> <li>Three sprigs of sage, leaves removed</li> <li>100g Serrano ham</li> <li>350g chicken breast, butterflied and tenderised</li> <li>Clove garlic, peeled and thinly sliced</li> <li>100g green beans, trimmed</li> <li>1/2 lemon, cut into wedges</li> </ul> Method: <ol> <li>Preheat the oven to 220ºC/200ºC fan-forced.</li> <li>Place the pumpkin in a large saucepan of salted water. Cover and bring to the boil. Cook for 10 minutes or until tender. Drain. Return to the saucepan and generously season with salt and pepper. Mash with a potato masher or fork until smooth. Cover to keep warm.</li> <li>Meanwhile, in a medium ovenproof frying pan heat the butter over a medium-high heat. Fry the sage leaves until crispy, then remove from the pan.</li> <li>Layer up your saltimbocca by starting with a slice of Serrano ham on the bottom, topped with a piece of chicken breast, some of the crispy sage leaves, and then another piece of Serrano ham. Place the frying pan back over a medium-high heat. Add the layered chicken and cook for one minute on each side and then transfer to the oven for 10 minutes or until cooked through.</li> <li>Meanwhile, in a small frying pan, add a dash of olive oil and the garlic and fry for 1-2 minutes, or until fragrant. Add the green beans and cook, tossing, for 1-2 minutes, or until heated through and slightly tender.</li> <li>To serve, divide the pumpkin mash and garlic beans between plates. Top the mash with the saltimbocca chicken. Serve with the lemon wedges.</li> </ol> Top tip: To tenderise the butterflied chicken, bash it with a meat mallet or rolling pin. This is an important step to ensure your chicken cooks evenly in the allocated time. Mmm, doesn’t that sound delicious? Recipe courtesy of <a href="https://www.hellofresh.com.au" target="_blank">Hello Fresh</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="/%20https:/shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Bangers and mash

Bangers and mash are as synonymous with the UK as Vegemite is with Australia! This take on the classic will be a huge hit with the grandkids. Serves: 4 Ingredients: <ul> <li>8 fresh pork sausages</li> <li>1 tbsp. olive oil</li> <li>6 large potatoes, peeled and diced</li> <li>100 g butter</li> <li>1/3 cup warm milk</li> <li>2 spring onions, finely chopped</li> <li>¼ cup parsley, finely chopped</li> <li>2 tbsp. tasty cheese</li> <li>Salt and pepper to taste</li> </ul> To serve <ul> <li>Steamed green beans</li> <li>Tomato chutney</li> </ul> Method: <ol> <li>Heat oil in a large frying pan or griddle pan over a medium heat. Brown sausages evenly on all sides, cover with a lid and cook for 4 minutes on each side.</li> <li>Place potatoes in a medium saucepan and cover with salted cold water. Bring to the boil over a medium heat and simmer for 15 minutes until potatoes are tender.</li> <li>Drain potatoes well and mash. Return the potatoes to the heat and dry. Stir in the butter and milk and continue to mash, folding through the spring onions, parsley and cheese. Season to taste.</li> <li>Serve sausages on a bed of mash with steamed green beans and chutney.</li> </ol> Notes: sausages can also be barbecued and served with jacket potatoes. Recipe courtesy of <a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank">Australian Pork.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/sausage-tomato-and-potato-soup/">Sausage tomato and potato soup</a> <a href="/lifestyle/food-wine/2016/07/toad-in-the-hole/">Toad in the hole</a> <a href="/lifestyle/food-wine/2015/11/bacon-wrapped-sausages/">Bacon-wrapped sausages</a>

Food & Wine

10 best TV shows of the 1970s

Television has certainly changed drastically from back in the day. Instead of family-friendly comedies and sharp homegrown dramas, it seems all we have now are reality shows, soaps and miniseries. Let’s take a look back at some of the series we loved from the golden age of television. How many of these shows did you watch back in the day? Share your memories with us in the comment section below. Related links: <a href="/entertainment/tv/2016/06/kids-shows-from-the-50s/" target="_blank">Best kids’ TV shows from the 50s</a> <a href="/entertainment/tv/2016/06/shocking-facts-about-tv-shows/">10 shocking facts you didn’t know about your favourite TV shows</a> <a href="/entertainment/tv/2016/06/the-waltons-where-are-they-now/">The Waltons: where are they today?</a>

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Macadamia chicken with green pea and broccoli mint smash

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Second M*A*S*H star to pass away in just one month

M*A*S*H star passes away

"40 years ago today": Alan Alda celebrates MASH milestone

Turns out you've been mashing potatoes wrong this whole time

M*A*S*H star reveals why the show is still a fan favourite

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Are you cooking mashed potato wrong?

M*A*S*H star passes away at age 75

Garlic and chive mash

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Hearty beef cottage pie with garlic mash

Buttermilk mashed potatoes

Mashed potato bake

Macadamia chicken with green pea and broccoli mint smash

Saltimbocca chicken with green beans and pumpkin mash

Bangers and mash

10 best TV shows of the 1970s

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7 things you never knew about MAS*H

Second MAS*H star to pass away in just one month

MAS*H star passes away

MAS*H star reveals why the show is still a fan favourite

5 mistakes you missed in MAS*H

MAS*H star passes away at age 75