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    Potato & watercress purée

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    Potato & watercress purée

    Any waxy potato will work well in this dish. Charlotte is a good option, though if you wish to be thoroughly authentic, seek out the la ratte variety.

    • Preparation time: 15 minutes
    • Cooking time: 30

    Serves: 6


    • 1.2kg waxy potatoes, peeled and cut into chunks
    • 2 apples
    • 75 g salted butter
    • 4 tbsp creme fraiche
    • 50 g watercress


    1. Bring a large pan of salted water to the boil and cook the potatoes for about 15 minutes, until tender, adding the apple about 5 minutes before the end. Drain, and once the surface moisture has evaporated, press through a mouli-legumes or ricer, back into the pan. Add the butter and season. (If you are making the purée in advance, add a drop of milk to allow for it firming up, and keep covered.)
    2. Meanwhile, gently heat the crème fraîche and watercress together in a small saucepan until the leaves soften. Purée this with a little seasoning in a liquidiser. (This, too, can be prepared in advance, in which case, cover and set aside.)
    3. To serve, gently reheat the potato purée, then transfer to a serving bowl. Reheat the watercress purée, pour this over the potato and fold over a few times to partially mix it in.

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    Drinks recommendation

    You're unlikely to be eating this dish on its own, but if you serve it with grilled meat or sausages, try this soft and open Spanish red.


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