A deliciously indulgent dish of favourite mash

SERVES 8
PREPARATION TIME 10-15 minutes
COOKING TIME 25 minutes

1 head of garlic
Little olive oil
1 1/2 tablespoons sunflower oil
150 g pancetta cubes
1 large red onion, thinly sliced
3 tablespoons pine nuts
10-12 large potatoes, peeled and cut into chunks
Salt and pepper
250 g butter
4 tablespoons creme fraiche

In advance Make the mash a day in advance and reheat it in the oven at Gas Mark 5 (190°C, 375°F) for 20 minutes. Spoon over the red onion and pine nut topping before serving.

Pre-heat oven to Gas Mark 6 (200°C, 400°F). Place the garlic on a piece of foil, pour over a little olive oil and wrap tightly. Roast for 20-25 minutes or until soft. Remove from the oven and leave to cool. Heat the sunflower oil and fry the pancetta until it starts to crisp. Toss in the onion slices and cook until the pancetta and onion are crispy and browned. Drain on kitchen paper and set aside. Wipe the pan, toast the pine nuts and set aside. Squeeze out the garlic flesh, mash it and set aside. Boil the potatoes in salted water for 10-15 minutes until tender. Drain and mash. Add the butter, garlic and crème fraiche and season to taste. Beat well. Scatter with pancetta, onion and pine nuts and serve.

DECEMBER 2004
RECIPE AMY WILCOX
PHOTOGRAPH PHILIP WEBB