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A Magazine for

Best of British

by Now Then Sheffield

Recipe by Simon Ayres, Cross Scythes
Serves 2

175g passed baked potato
20g ‘00’ pasta flour
1 egg yolk
20g chopped pistachio
1 bunch chopped chervil (French parsley)

Salt
Pepper

Mix the potato and egg, then slowly add flour and season well. Add the pistachio and herbs. Pipe the mixture into logs on parchment paper and cut into desired lengths, then set in the fridge to chill for an hour. Bring out and poach in boiling water for two and a half minutes, then plunge into ice water, drain and pat dry. Finish in a pan and fry in oil and butter until the edges are golden and crisp. Serve with your choice of garnish, such as mushrooms, beetroot, squash and parsley.

Photo by Simon Ayres

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Recipe by Mr Pickles

150ml Yorkshire rapeseed oil
50ml Ali & Me cider vinegar
1 level tsp mustard
1 level tsp salt

A few grinds black pepper
1 large garlic clove, peeled and mashed
1 sprig parsley
1 sprig watercress
1 spring onion

Either put all the ingredients into a blender and run at medium speed for about a minute, or mix the oil and vinegar in a bowl then add mustard, salt, pepper and garlic. Finely chop the watercress, parsley and spring onion and add to the mix. Whisk before serving. Adapted from Darina Allen's Ballymaloe French dressing.

by Now Then Sheffield

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