I just sliced the spuds thinly by hand. I do have a mandoline but in this case the thickness (or thinness) wasn't too crucial and I don't like to make extra washing up! The vegetables in my way of doing it are mostly in liquid or sticking out into steam, so they didn't take long to cook. It wasn't like a gratin that you bake uncovered. I have a 24cm sauté pan with a vented glass lid (I like to see what's going on) which was ideal for two and which will do for three when my sisters here next week. I used a bit too much stock (I served the panhaggerty with a slotted spoon so as not to have it too sloppy in the bowl) but now I'm left with a small amount of thick and delicious gravy which I can always find a use for. My pan is ancient with loose rivets so I've just ordered a new one. I'm not too keen on non-stick, which seems to be the thing with the type of pan I want unless I pay £150 for a Le Crueset, but I suppose my new one will at least let go of my frittatas a bit more easily. It's crucial that I have a handle that won't suffer heatstroke as it sticks out of the front of the grill, so no plastic.

Anyway, slow-roasted whole shoulder of lamb tomorrow! I'll join Extinction Rebellion NEXT week...