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Starter - plate of very thinly sliced milan salami, with crushed new potatoes in rosemary and olive oil
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Main course, a rice pilaf with tomatoes and some harissa-marinaded roast lamb fillet
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Blackcurrent syllabub for dessert. Detail shown of icing-sugar dusted blackberries
3 Comments:
Might seem like a silly question, but how do crush the potatoes without them becoming mashed!!!!
I crush them gently with the back of a wooden spoon into the oil. Then make sure not to move them around too much, or they'll break up too much.
Nice photography!
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