Dauphine potatoes

These are a quirky mixture of mashed potato and choux pastry and make an interesting accompaniment to anything grilled. The mash is mixed with a third of its weight of choux paste - that’s the pastry you make éclairs with - and then deep-fried in little balls or cork shapes. This mixture is enough for about eight servings. Frankly, it’s not worth making any less. Freeze any left-over mixture for another day.