- Serves: 4-6
- Cook Time: 5 minutes
- Prep Time: 40 minutes
- Effort: medium
- 1 kg floury potatoes, such as King Edwards or Maris Pipersuch as Maris pipers, peeled, boiled and mashed
- 120 g butter
- 120 ml milk
- black pepper
- 1/2 tsp ground saffron
For the filling:
- 3 tbsp mayonnaise
- 1 small Hass medium avocado, peeled and diced
- 1 small carrot, oiled and diced
- 1 small bulb fennel, oiled and diced
- 120 g frozen petit pois, cooked and drained
- 120 g sweetcorn, cooked on the cob, kernels sliced off the cob
- bunch of huacatay, blanched and chopped
- mayonnaise, for piping
- 2 slices of corn on the cobs
- diced feta cheese
- diced red and yellow peppers
- red onions, peeled and sliced into a fan
- black Kalamata olives, in olive oil
- caper berries
- 4 quail's eggs, boiled
- chopped huacatay, (optional)
Tips and Suggestions
Huacatay is a Latin American herb, sometimes available in Latin American food shops in the UK. If unavailable, mint and coriander can be used as can marigold leaves.
1. Bring the milk to a simmer in a saucepan. Add in the butter and saffron and season with, salt and freshly ground pepper. Mix the saffron milk into the mashed potatoes and set aside to cool.
2. Line a mixing bowl with cling film, then line with the mashed potato, reserving around a third.
3. To make the filling, mix together the mayonnaise, avocado, carrot, fennel, petit pois, sweetcorn and huacatay. Place the filling inside the mashed potato-lined bowl.
4. Cover the filling with the reserved mashed potato. Chill in the fridge until set.
5. To serve, un-mould onto a large plate.
6. Pipe with mayonnaise, and garnish.
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