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Monday: |
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7.30am to 3.00pm |
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Tuesday: |
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7.30am to 3.00pm |
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Wednesday: |
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7.30am to 3.00pm |
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Thursday: |
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7.30am to 3.00pm |
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Friday: |
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7.30am to 3.00pm |
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Saturday: |
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8.00am to 2.00pm |
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Sunday: |
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10.00am to 2.00pm |
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| Subscribe to Ucowson if you want to be informed of the latest news,
offers, and one-off special Pie 'n' Mash evenings!
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| Due to the fact that the Diner closes at 3.00pm most days, 2.00pm on Saturday and
Sunday, some people may wish to take advantage of the takeaway option so that they can
have their Pie 'n' Mash later in the evening. Below are some recommended tips for such an
occasion, until such a time we feel the need to stay open later! It's down to public
demand, because the public gets what the public wants! We recommend that you ask the
staff for the pie, mash and liquor to be packaged cold when buying for best results
(cooking instructions below). In this way, you can cook your meal from scratch at home
with practically no effort when you want. Apart from providing you with a gorgeous
ready-to-cook pie, we'll also peel and mash all those lovely buttery spuds and make that
delectable mouth watering liquor for you. Delicious!
However, some may be eating their Pie 'n' Mash takeaway meal as soon as they get home
or get back to the office, which means a hot takeaway or a quick re-heat, depending how
far and how long before you eat it. No problem! Simply tell the staff what you'd like and
when you're thinking of eating it and Bob's your uncle! |
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| The 'Cooking the Pie 'n' Mash in the Evening' option: |
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| OVEN: Pre-heat oven (220/Gas 6). Then pour
the liquor into a saucepan on the hob and gently heat during the cooking of the pie and
mash, stirring constantly. Place the pie onto an oven-proof plate and place into the
pre-heated oven for about 10 mins. After the pie has been in for 2 mins it's time for the
mash. Place the mash onto an oven-proof plate and cover with foil, place into the oven
with the pie for about 8 mins. The two should be piping hot once the pie has had its 10
mins. Once the pie and mash is hot enough and to your liking, plaster the hot mash to
the side of a shallow bowl. A shallow bowl is recommended, not only because it's
traditional but so it can hold the liquor! Place the hot pie inside the bowl along the
plastered mash and pour the hot liquor in and serve! |
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| MICROWAVE: Regardless of being able to cook or re-heat your meal in a
microwave, we still recommend you cook the pie in a pre-heated oven as stated above for
the best results! If you want to microwave the meal however, place the mash onto a
microwaveable plate and zap it for 5 mins, making sure that the mash is hot. For the pie,
place it on a microwaveable plate and zap it for 3 mins, making sure it's hot. Place the
liquor into a microwaveable dish, zap it for a total of 3 mins (stirring every 60
seconds). Repeat zap and stir process only if needed to gain personal preference for heat.
Again a shallow bowl is recommended. Plaster the hot mash on the side, place hot pie
inside the bowl along side the mash, pour hot liquor in and serve! You could re-heat the
liquor in a saucepan on the hob (as suggested above in the Oven instructions) while the
pie and mash is being cooked/reheated in the microwave! |
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