(1) They'd take it, mash the flowers into pulp and use it to dye their fabrics for the village.

(2) In the market I see people grinding up thumb-joint sized crabs in a pestle and mortar to make a vile green-brown mash .

(3) To make the mash , the malted barley is crushed between rollers and then wet with hot water, at around 65u00d4u00f6u00bcu00d4u00fbu00e6C.

(4) He had run her too much; he would have to tell Meric, the stable boy, to give her oats and a mash , plus a blanket to stop her from shivering.

(5) One word of advice: when you are boiling potatoes, whether to make mash or to roast them, don't let the water boil too vigorously.

(6) Serve with creamy mash and blanched buttery cabbage, or try the sliced celeriac dish that follows, which again can be made ahead and reheated to serve.

(7) We had to mash her food for a while but she's better now.

(8) Stir in the rest of the ingredients and use a potato masher to mash everything together, being careful not to scratch the pot's nonstick surface.

(9) Creamy garlic-flavoured potato mash would be delicious with this and the tomato and watercress salad below.

(10) Instead, there might be spice-crusted scallops with chilli mash , or lobster biryani, followed by a chocolate samosa with Indian tea ice cream.

(11) Starter mash for chicks and poults usually has amprolium added, which is a coccidiostat.

(12) In seconds it could mash the most alert of minds into jellylike senselessness.

(13) I am not sure there is a more welcoming sight on a cold autumn evening than a trio of sticky, glistening sausages and a deep pile of creamy mash .

(14) The steak with mash seemed a bit pedestrian by contrast.

(15) My companion opted for the red roasted pork fillet with rocket mash and gazpacho salsa.

(16) It was tender and tasty, and the potato and chive mash was every bit as good as our waiter had promised.

(17) Mash the beans to a paste

(18) Add enough garlic cream to flavour the mash , remembering to keep some back for saucing at the end.

(19) This imparts a distinctive taste to the fermented barley mash from which the water of life is distilled.

(20) And the stew you mention is probably karafs, a terrific mash of celery cooked down with mint and turmeric, among other things.