Ingredients
- 284ml/½ pint of boiling water
- 570ml/1 pint of
milk - 1 medium
onion, chopped - 1.8kg/4lb of boiled potatoes, chopped
- 450g/1lb of skinless and boneless
Arbroath smokies, flaked - 4-6 tbsp
double cream - 1 tbsp fresh
chives, chopped
Preparation method
-
Place the water and milk in a pan, bring to boil.
-
Add the onion, cover and simmer for five minutes.
-
Add the potatoes, flaked smokies and stir well.
-
Heat through and add the cream. Garnish with the chives.
James Martin recipes from Castle in the Country
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 2
