“A Swedish dish, consisting of potatoes, onions, pickled sprats and cream. Some add breadcrumbs and I’ve added some parsley and boiled my cream with garlic. If you can’t find smoked sprats then anchovies give a very good flavour, just watch the salting of the dish. I’ve used Mr Little’s Yetholm Gypsy potato as the flavour is so good. I buy from Carroll’s Heritage Potatoes. If you haven’t tried their spuds, do. They grow some wonderful old heritage varieties.”

Serves 2

Prep time: 10 minutes

Cooking time: 40 minutes

INGREDIENTS

2 medium-sized potatoes, peeled. I like Yetholm Gypsy, but Maris Piper or Rooster are good

1 smoked sprat or 4 to 6 anchovies, roughly chopped

1 onion, sliced thinly

1 teaspoon rapeseed oil

150ml double cream

1 clove garlic, smashed

1 sprig thyme

1 tablespoon breadcrumbs

1 teaspoon parsley, roughly chopped 

Good salt and pepper

METHOD

Pre-heat the oven to 190°C.

Heat the oil in a small pot and caramelise the onion with a little salt by cooking gently with the lid on, stirring occasionally.

Add the cream, garlic, thyme and a little salt and pepper to a small pot and bring to the boil then simmer gently for 5 minutes. Strain through a sieve and set to one side.

Cut the potatoes into thin strips, then layer in an ovenproof dish with the onion and sprats (or anchovies) until the dish is filled. Add a little seasoning as you go. Then pour the creamy mix all over and bake in the pre-heated oven for 30 to 40 minutes, or until it just starts to turn golden.

Top with the breadcrumbs and bake for a further 5 minutes.

Serve hot with a chopped parsley garnish.