800-900g large potatoes, boiled in their skins until cooked through and cooled down Vegetable oil for deep frying for the batter 4g (½ sachet) active dried yeast 300ml milk at room temperature 1 small egg yolk, size 3 100g plain flour 100g cornflour pinch cayenne pepper ½tsp salt First mix all the batter ingredients together until you achieve a smooth consistency and leave in a warm place for about 30-40 minutes or until it begins to ferment Peel the potatoes and cut into 1cm-thick slices Pre-heat the vegetable oil in a deep-fat fryer to 160-180°C. Dip the sliced potatoes in the batter a few at a time and fry them until golden and crisp. Remove from the fat with a slotted spoon and repeat with the rest of the potatoes Season them lightly with salt and serve immediately.. This cheesy mashed potato is a hearty French peasant dish from the Auvergne, traditionally made with fresh Cantal cheese.

Its consistency is almost like a fondue, depending on how much cheese you put in. Another semi-soft cheese like Tomme de Savoie, Port Salut or even Emmental or Gruy? would work well if you get stuck. This makes a great starter with ceps saut? in butter or garlic, or serve with a meaty stew or Toulouse sausages. 1kg potatoes, cooked, drained and mashed as above

This cheesy mashed potato is a hearty French peasant dish from the Auvergne, traditionally made with fresh Cantal cheese. Put the mash back on a low heat and stir in the cheese with a wooden spoon until the consistency becomes elastic.. A great gadget for mash is a potato ricer which looks like a giant garlic crusher It’s simple to use and guarantees lump-free mash.

For a really earthy flavoured mash cook the potatoes in their skins in a moderate oven, then scoop them out and finish them in the same way. 1kg large potatoes, peeled and quartered

A great gadget for mash is a potato ricer which looks like a giant garlic crusher It’s simple to use and guarantees lump-free mash. 1kg large potatoes, peeled and quartered
Up to 120ml double cream and milk mixed (or just milk)A good knob of butter (up to 100g if you wish)Salt and freshly ground white pepper Put the potatoes in a pan and cover with cold water. Add a couple of teaspoons of salt, bring to the boil and simmer until just cooked. Drain them in a colander, then return to the pan and leave on a low heat for a minute to evaporate any excess water Put the potatoes through a potato ricer or use a masher. Heat the milk, cream and butter together in a saucepan then stir into the mash until a spooning consistency is achieved The amount of liquid you need will depend on your potatoes Season with salt and freshly ground white pepper to taste..

Maybe these potatoes are catching on, as supermarkets are beginning to stock goose fat in tins and jars If you’re roasting a duck, keep the fat. If you can’t find goose or duck fat then dripping is almost as good. 1.5kg medium-sized King Edwards or similar, peeled and halved, or quartered if large

Maybe these potatoes are catching on, as supermarkets are beginning to stock goose fat in tins and jars If you’re roasting a duck, keep the fat. Turn the heat off, put the lid on, give the pan a brief shake and then leave them for 15 minutes. This will rough up the edges a bit which gives them that nice crisp skin and will allow the goose fat to be absorbed.Heat up the oven to 220°C/440°F/Gas mark 7. Preheat a roasting tray with the goose fat, season the potatoes with salt and freshly ground black pepper and roll them in the very hot goose fat.