Potato Stovies

Cook’s Tip: The best stovies are made with leftover meat dripping and gravy. Butchers sell small pots of this, known as ‘dripping for stovies’ or ‘stovie stock’. The trick is to cook the potatoes in as little liquid as possible. They should be moist but not too mushy. Chopping the potatoes in both large and small slices allows the smaller slices to soften and form a little mushiness while the larger pieces remain almost whole to provide a contrasting texture. The final flavour will a