Pies, Puddings and Pottages

Place the potato quarters in a large saucepan and cover with cold water.

Place on the hob and bring the potatoes to the boil, then reduce to a hard simmer. Cook potatoes until they are tender and cooked through.

Strain potatoes into a colander and leave to cool.

Place in a potato ricer and rice the potatoes into the large bowl. Alternatively use a potato masher and mash well making sure there are no lumps.

Place the butter in the small saucepan and heat until melted.

Add the flour and the melted butter to the mashed potato and stir to a stiff mixture.

Remove the dough from the bowl and place on a lightly floured surface.

Preheat the oven to 150C/300F/gas 2.

Knead the dough for a few minutes until smooth.

Divide the dough into two and roll into balls.

Lightly flour the rolling pin and roll out each dough ball to 4mm thick.

Trim the rolled out dough so you have a circle. You can use a plate as a guide to do this.

Cut each dough disc into quarters.

Place the griddle or frying pan over a medium heat and add a small knob of butter or lard.

Use a pastry brush to spread the fat evenly over the griddle or frying pan.

Place two or three farls in the griddle or frying pan.

Cook on one side until golden, then turn over with a spatula and cook the other side. You may want to keep flipping the farls over so that they are evenly browned on both sides.

When cooked through transfer the farls to the baking sheet with a spatula and place in the oven to keep warm. Cover with a sheet of kitchen foil to prevent the farls drying out in the oven.

Continue cooking the rest of the farls, adding more butter or lard as needed.