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Potato, Cheese and Anchovy Dumplings with a Fresh Tomato Sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

A good supper dish, which I like to accompany with a green salad and hot crusty bread.

Ingredients

  • 675 g/ lb potatoes
  • 50 g/2

Method

Peel the potatoes and cook them in boiling salted water until tender, then drain and mash smoothly, adding the butter and milk. Sift the flour on to the potatoes and stir in. Peel the garlic and press through a crusher on to the mixture.

Open the tin of anchovies, pouring the oil on to the potatoes. Cut the fillets up into small pieces. Add these pieces and the grated Cheddar to the pot

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