POTATO FARLS

Much like soda bread, these potato farls were a staple of my childhood. I love the notion of replacing flour with starchy potatoes; the result is deliciously filling. Eat these lovely little triangles hot with breakfast, spread with butter and topped with a sprinkle of sea salt.

Makes 8

2 large potatoes (roughly

350g/ 12oz), peeled and chopped 100g (3½oz) plain flour, plus a little extra for cooking 1tbsp salted butter, melted

Parboil the potatoes for around 20 minutes in a saucepan of boiling water. Once they’re soft, drain them and leave them in a colander for a few minutes to dry off, then put them back in the pan and mash until smooth. Allow to cool slightly. Sift the flour into a bowl and add the mashed potatoes, followed by the melted butter. Mix well until everything comes together into a firm dough. Turn this dough out onto a sheet of baking paper and roll it into a circle around ½cm thick. Slice the circle into 8 wedges (as you would a pizza).

Heat a large frying pan over a medium heat and, as it warms up, sprinkle a little flour over the base of the pan. Cook the potato farls, 2 at a time, for 3-4 minutes on each side, or until they puff up and start steaming. Wipe out the pan and replace the flour between each batch – otherwise it will burn.

Eat immediately, or reheat later by popping them back in the frying pan, or in the toaster like a normal slice of bread. Store wrapped in aluminium foil or covered in the fridge for up to 4 days.