Main courses

Plenty of other dishes in this book can be served as main courses but the ones in this chapter defy categorisation by cooking method and some take a little extra time and effort to prepare. Many of them can be multiplied easily to serve large numbers, particularly the more homely ‘supper’ dishes, such as Brixham Fish Pie, Irish Stew, My Favourite Cottage Pie and Lamb and Potato Hotpot. Recipes such as these, if we take the trouble to prepare them properly, are fit for any gathering.

Other dishes in this chapter are more recognisably for ‘special occasions’, demonstrating that potatoes make a perfect partner for luxurious ingredients. Try them in a creamy sauce with John Dory, morels, leeks and truffles; as a fennel-scented crust for sea bass, or a replacement for rice in a risotto served with roast turbot.