Super Stovies

Serves: 1

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 500 gram(s) waxy potatoes, peeled
• 250 gram(s) shallots peeled
• 1 clove(s) garlic, peeled
• 1 tablespoon(s) goose fat
• 2 tablespoon(s) water
• sea salt and freshly ground black pepper

Method

1. The stovies of my childhood, eaten then with corned beef, were roughly chopped potatoes and onions cooked together in a tightly closed pan with a spoonful of dripping or butter and a very small amount of liquid. Now that gorgeous goose fat is so easily obtainable, I thought I would rework stovies, adding a little garlic for good measure. Super stovies are good with a brace of juicy Toulouse sausages, or with cold roast beef.
2. Cut the potatoes into pieces of roughly the same size as the shallots. Put both in a heavy pan that has a tightly fitting lid, together with the whole garlic clove. Add the goose fat, water and seasoning (be generous with the black pepper) and bring to the boil on a high heat. Clamp on the lid, reduce the heat to very low and cook the stovies slowly until both the potatoes and shallots are tender.
3. Once or twice during cooking, bang the pan down sharply on a suitably robust surface while holding the lid on tightly. This breaks up the potatoes a little and stops them sticking to the base and burning. Alternatively, you could, of course, uncover and stir the stovies. But there is something satisfyingly reckless about the time-honoured method. Recipe by Shona Crawford Poole

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