Fiona Leishman

2 weeks ago | msn.com | Zahra Khaliq |Fiona Leishman |Billy Gaddi

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2 weeks ago | the-express.com | Ashley Bautista |Fiona Leishman

A chef has spilled the beans on achieving the creamiest mashed potatoes, suggesting you skip the usual water boil and go for a luxurious milk simmer instead. A seasoned chef suggests that many home cooks botch their mashed potatoes by using water, while switching to milk can result in an exceptional texture. Rosemary Gill, dubbed the chef of side dishes, has shared her secret method for crafting the most heavenly, airy mash – a technique that's a cinch for kitchen novices.

2 weeks ago | dailyrecord.co.uk | Zahra Khaliq |Fiona Leishman |Billy Gaddi

Black smoke has been spotted pouring out of a major maternity hospital. Thick black smoke has been spotted billowing from a major maternity hospital this afternoon as fire crews evacuated pregnant women and babies. Images shared across social media show black smoke rising into the sky above Bristol, with many residents saying it appears to be coming from St Michael's Hospital - a maternity hospital in the city centre.

2 weeks ago | themirror.com | Fiona Leishman

If you're a fan of mashed potatoes this expert's tip will transform the way you make it - and the best thing is you probably already have the ingredient in your fridge. A culinary expert has revealed the secret to creating the most divine, creamy mashed potatoes lies in ditching the water bath and opting for milk instead. Sometimes, nothing hits the spot like a lusciously smooth pile of mashed potatoes, but perfecting that silky consistency is a fine art often missed by many home cooks.

2 weeks ago | nottinghampost.com | Fiona Leishman

A culinary whizz has divulged the secret to creating the ultimate indulgent, dreamy mashed potatoes, and it involves ditching the water bath in favour of milk. You'll be grateful for this tip later on. There's nothing more comforting than a generous serving of creamy mash as the chill sets in, but mastering that sumptuous, smooth consistency can be as challenging as nailing a soufflé.