CHAMP BOXTY

Boxty exists somewhere between the realms of pancake and rosti, and the variety of potatoey textures shows off the spud as an all-rounder. Granny’s recipe uses an emerald fleck of chives, which brings out the provincial flavours of Ulster’s well-loved champ.

Serves 4-6

● 450g raw potatoes

● 450g plain flour

● 1 tsp baking soda

● 1 tsp salt

● 2 tbsp chopped chives

● 450g leftover cooked, mashed potatoes

● 350ml (approx.) buttermilk

● 2–3 tsp butter, for frying and serving

Peel and grate the raw potatoes, then place a small pile onto a square of kitchen paper and lift by the four corners to create a sack around the spuds. Squeeze the kitchen paper over a bowl to extract some of the starchy juice from the potatoes and repeat with the rest of the grated batch.

Leave the liquid for around 10 minutes, until the starch has settled in a white paste at the bottom of the bowl and separated from the brownish water, then gently pour off the water and stir the starch back into the grated potatoes. This will add crispiness when cooked.

Place the flour, baking soda, salt and chives in a bowl, then toss in the grated spuds and mix thoroughly with fingertips. Add the mashed potatoes and mix well, then beat in the buttermilk a little at a time until a loose, clumpy batter forms.

Melt a notch of butter in a frying pan or griddle on medium-high heat. Drop spoonfuls of the mixture into the pan and spread to round, shallow bales. Fry for 4–5 minutes on each side until crisp and golden.

Pile the boxty onto a plate in a low oven to stay warm while the rest of the batch cooks, then serve while hot.