Vegan Gluten Free Skordalia

1. 1

   Wash and scrub the potatoes, and cover them with cold water and a generous pinch of Celtic sea salt. Bring them to the boil, and then simmer for about half an hour until cooked. Alternatively, you could steam your potatoes.

2. 2

   Mince your garlic, and then puree in the food processor with your olive oil and almonds to create a garlic paste.

3. 3

   Drain your potatoes, and gently remove the skin. Gently mash your spuds or put through a ricer.

4. 4

   Gently fold through half of the garlic paste, and then slowly add the lemon juice, vinegar, salt and pepper to taste.

5. 5

   To finish - stir through some freshly chopped cilantro, parsley, or chives. I have put quantities as a guide only.

6. 6

   I like to slowly add in a teaspoon of lemon juice and vinegar in small amounts, and then taste. It can get very rich and tart quickly. So I always hold back half of the ingredients and add each in alternatively to get exactly the right blend of flavours.

No nutritional information available.

No additional tips available.