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1kg potatoes in skins

Approx 200g self raising flour plus extra for dusting

30g cold butter

1 tsp salt

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Filling:

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300g scallops (roe off)

1 Birds Eye chilli finely chopped

1 tbsp finely chopped chives

1 tbsp finely chopped parsley

Zest of 1 lemon

1 garlic clove finely grated

Salt & black pepper

1 tsp ground coriander

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Blitz until well combined, but not over worked.

1. Score a shallow line around the circumference of the potatoes, place into cold salted water and bring to the boil. Cook till tender. Drain then let steam for 5 minutes. Taking each potato you should be able to slip the skins off, watch your fingers as they are still pretty hot!

2. Scatter 50g of SR flour onto your worktop and using a potato ricer, rice the potatoes onto the flour. About half way through, add 30g butter in thin slices to help it melt, then rice the remainder of your potato on top. Add salt and another 50g SR flour. Start to gently work it all together with your hands. Be gentle, it's not pasta or bread, pull it together with your hands kneading gently, adding 2 more lots of 50g flour and working it in. It should be soft and you will need extra flour for rolling as it may be sticky, but this makes them super soft and delicious!

3. Cut a piece off, flour your worktop again and the top of the dough, then roll out to a rough circle no less than 5mm deep. I used a circle cutter to make them neat, but you can just roll into rough circles. Rub a frying pan with a little oil and dry fry each one on both sides till brown and blistered all over.

4. Spread filling over cooked rounds. Fry face down in a lightly oiled pan until cooked. Place into taco holder.

Additional elementsCrumble some black pudding into a pan and cook until lightly crispy.

Pile on some black pudding crumbles that have been fried in a pan until lightly crispy.

Top with - Shred quarter a green or savoy cabbage, finely julienne 1 Granny Smith apple, combine with a dressing made from yogurt, salt, pepper and lemon juice.

Take one tattie scone disc, spread with a tbsp of your scallop filling, right to the edge, and p[lace that side down into a hot oiled frying pan. Cook till golden then flip and cook the other side.

I use a taco holder to pile in the black pudding, apple and cabbage slaw, then top with some of my "Gin pickled onions"