Mashed Potato with Black Olives

This makes a wonderful accompaniment to fish, lamb or vegetables cooked in a griddle pan (stovetop grill pan). The typical Spanish mash is really quite liquid, there’s no hiding any lumps so a potato ricer or pasapurés is the best option.

Do not be tempted to use canned, stoned (pitted) black olives for this; they have absolutely no flavour at all. Buy some delicious loose olives and stone (pit) them yourself, just don’t eat them all in the process.