- 4 large baking potatoes
- 1 bunch spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 100g plain flour
- 1 egg white
- 150ml buttermilk
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 3 tbsp butter (or more if you need)
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp vegetable oil (or more if you need)
For the tomatoes
- 6 small bunches cherry tomatoes
Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.
Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.
My favourite Bloody MaryMix 3 drops Worcestershire sauce, 6 drops Tabasco sauce, ½ tsp grated fresh horseradish, 2 shakes celery salt, juice ½ lemon, couple of grinds black pepper and 500ml tomato juice. Fill 4 large glasses with ice and divide most of mixture between each. Add 2 tbsp vodka to each glass and stir well. Top with the remaining tomato juice mixture, then spoon another 1 tbsp vodka over each.