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Rousel (a potato farl made with wholemeal flour, popular around East Antrim)

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250g mashed potato ( boil or steam 2 large potatoes in their jackets, drain and return to pan on a low heat to dry out, peel and mash)

15g butter

good pinch salt

50g plain flour

50g wholemeal flour

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Mix the butter into the hot potatoes and season with the salt.

Cool and mix in the flours to a smooth dough.

Place on a floured surface and roll into a round. Cut into 4 farls.

Cook on a medium hot griddle or frying pan for about 2 minutes each side.

Cool on a rack.

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Pollan

4 large Pollan fillets, pin boned

4 slices dry cure streaky bacon

2 tablespoons rapeseed oil

small knob butter

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Fry the bacon in a tablespoon of听 the oil until crispy and remove from pan and keep warm.

Add the butter and cook the rousel for 1 minute each side.

Remove from pan.

Add the remaining oil. Heat.

Season the pollan with salt and place skin side down in the pan.

Cook for 1 minute skin side then flip over and cook for 1 minute on the other side.

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Beetroot and Horseradish Salad

2 large beetroot, peeled and coarsely grated

1 red onion, peeled and finely sliced

1 teaspoon salt

few grinds fresh black pepper

2 tablespoons red wine vinegar

1 teaspoon honey

2 tablespoons sour cream

2 tablespoons mayo

2 heaped teaspoons of horseradish sauce

1 teaspoon chopped dill ( optional)

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Mix well.

Also good with salmon or mackerel.

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