Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Aligot is one of those very basic foods which arouses great passion and disagreement over its precise composition. Richard Olney describes such dishes as ‘...rustic cooking which necessarily embodies complicated aspects, one of its roles being essentially alchemical – the magical transformation of poor or vulgar elements into something transcendental’. Quite.

Basically aligot is mashed potatoes beaten over a low heat with first butter, then crème fraîche and finally gr