The writer and cook Rose Prince, author of the excellent Kitchenella (Fourth Estate, £26), has for the past few years been baking bread for friends each weekend. Starting on a Friday afternoon, the ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. A farl in Gaelic means one-fourth, and here refers to a quarter of a flatbread made from mashed ...

WHEN THE ITALIANS mix potato and flour and call it gnocchi we go wild about it, and yet we have been mixing potato and flour in Ireland for years. The farl, or potato cake, may not end up in liquid – ...

'The farl,’ writes Nigel Slater in his latest essential cookbook, Tender (Fourth Estate, £30), 'a slim scone of flour, butter and mashed potato, is rarely seen nowadays and somehow all the more of a ...

To make a quick mash, peel and cube the potatoes. In a medium saucepan, boil the potatoes in water, reducing the heat to a simmer for the last 8-10 minutes. The potatoes should be fork tender. Drain ...