Name: Old English Lattice Flan
Yield: Serves 6
Cuisine: British
Ingredients: 50 g raisins; 2 tbsp tomato purée; 175 g strong white plain flour or white spelt flour; 4 tsp horseradish sauce; 1 onion, finely chopped; 50 g tinned anchovy fillets, oil reserved; 450 g potatoes, peeled; sea salt and freshly ground black pepper; ¼whole nutmeg, freshly grated; 75 g butter, cut into cubes; 500 g beef mince

Preparation info

Serves
6

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

I conceived this dish after reading a book about early English food and it incorporates flavour combinations typical of the seventeenth century. Usually pastry dishes are best eaten hot or at least warm, but this is just as good cold, making it perfect for a picnic or cold buffet.

Ingredients

450 g potatoes, peeled
sea salt and freshly ground black pepper
75 g

Method

Boil the potatoes in salted water until they yield and feel soft when pierced with a small knife or skewer, then drain and mash until smooth. Season and mix in the butter. Sift in the flour and stir together thoroughly. Gather up the lump of dough and press over the bottom and up the sides of a 23 cm

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Old English Lattice Flan

Ingredients

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