- 500g new potato, scrubbed if muddy
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 6 garlic clove, peeled, but left whole
- 300g undyed smoked haddock, skinned
- full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- small bunch chives, finely chopped
Halve the potatoes if large. Tip into a pan of boiling salted water with the garlic, simmer for about 20 mins until they are on the brink of collapse, then drain. Meanwhile, cover the haddock with milk. Bring to a simmer, then poach the fish slowly for 5 mins until it flakes easily. Drain fish, but reserve the milk.
While everything is still warm, crush the potatoes and garlic with a masher. Flake and mix in the fish, add 2 tbsp of the poaching milk and 3 tbsp olive oil, then mix well – you should have a loose, rich mash. Taste for seasoning. Stir in the chives and set aside. Cook the beans in boiling water, then drain and toss with the remaining oil and the shallot. Serve a large spoonful of crush with the French bean salad and a few slices of toast.
New way with potaoes
Squashing cold, cooked new potatoes flat onto a baking tray, drizzling with oil and roasting in a hot oven until crisp.