Skordalia is named after the Greek for garlic 'skordo' and makes a fantastic side dish for roast lamb and meaty fish such as tuna or swordfish; it can also be used as a dip for toasted pitta bread or vegetable crudités. It traditionally uses several cloves of raw garlic, but we've used milder tasting Elephant Garlic in this recipe - feel free to add extra garlic if you wish!

Ingredients for 4 people

• 450 g potatoes, peeled
• 1 clove of Elephant garlic
• 1.5 tablespoon white wine vinegar or apple cider vinegar
• 175 ml good olive oil
• 30ml double cream
• Salt and black pepper

METHOD
1. Boil the peeled potatoes in salted water until they are soft
2. While the potatoes are cooking, finely chop one large elephant garlic clove
3. Once the potatoes are soft, drain and mash them in the pan. If you have a potato ricer, this
will produce beautifully smooth mashed potato, which is ideal for skordalia, but otherwise
simply mash them as thoroughly as you can.
4. Place the pan of potatoes on a very low heat and add the chopped garlic, vinegar and
seasoning.
5. Slowly pour the olive oil into the mashed potato, using a whisk as you do so to thoroughly
incorporate the oil.
6. Finally, add the double cream, and take the pan off the heat.
7. If you are not eating the skordalia immediately, you will need to give it a brief whisk before
serving to re-combine all the olive oil.