Recipe: Potato farls
To celebrate the launch of the Cook Britain recipe book, we have five fabulous Northern Ireland favourites for you to try at home.
What you'll need
500g floury potatoes (Maris Piper or King Edward work well)
130ml semi skimmed milk
100g plain flour
Vegetable oil, to cook
Serves 8 (2 quarters each)
Peel 500g floury potatoes and cut into 1.5cm cubes. Steam for 15 minutes, until tender. Tip into a clean, dry pan and heat until completely dried out. Season and mash. Slowly mix in 130ml semi-skimmed milk to make a mash that just drops off the spoon. Mix in 100g plain flour, then, on a floured surface, roll into four rounds about 1cm thick. Heat a lightly oiled griddle pan and cook for one to two minutes on each side, until just starting tocolour. Cut each farl into quarters and serve warm.