Irish potato farls with hot smoked salmon

1. Cut the potatoes into quarters, put in a large pan, cover with salted water and bring to the boil. Reduce the heat and simmer for 10-15 minutes, or until a sharp knife glides easily into the potato without resistance. Drain thoroughly and return to the hot pan. Add the butter and mash to a smooth consistency; season.

2. Sieve the flour and bicarbonate of soda into a bowl and combine with the mashed potato. It should form a damp dough that holds its shape. Lightly dust the work surface with flour. Roll the dough into a ball, then flatten into a 1.5cm thick disc. Dust a sharp knife with flour and use it to cut the circle of dough into quarters.

3. Put 1 tsp butter in a non-stick pan over a medium heat. Put the 4 quarters of dough in the pan and cook over a medium-low heat for 4-5 minutes on each side, until golden and cooked through. (Take care not to have the heat too high or it will burn before it has cooked.) Remove the pan from the heat and leave to cool for a few minutes. Enjoy the farls with hot smoked salmon, crème fraîche and salad onions (or just salted butter).