Ingredients
- 500g floury potatoes, such as King Edward or Desiree
- 50g plain flour, plus extra for rolling out
- 50g butter
- 1/4 tsp baking powder
- Chives
Method
- Peel the potatoes cut into large pieces, boil until tender, drain and mash. Once mashed stir in the butter and allow to cool.
- Add the flour and baking powder and chopped chives along with a good pinch of salt and a few grinds of pepper.
- The dough should come together and away from the sides of the pan. You can add more flour if the mixture is too wet and a little milk if it is too dry.
- Divide the dough into two halves. Form one piece into a ball, then roll it out on a floured surface and into a rough circle with a diameter of about 15cm and a thickness of 5mm to 1cm.
- Cook directly on the hotplate with the lid down, flipping halfway through.
- Repeat the process with the other half of the dough mix.
- Cut into pieces and serve hot.
Wilted Greens
- Pre heat a heavy roasting tray in the hot oven.
- Remove the tray and add 2 or 3 tablespoons of olive oil and a clove or two of thinly sliced garlic.
- Allow the garlic to brown in the oil very lightly.
- Place a big handful of washed still damp greens into the tray, season and return to the oven for a couple of minutes. Stir and possibly return to the oven for a minute if not completely tender.
- Test again and serve.
