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Tom Kitchin: “A new genre of pub has emerged offering more than a pie and a pint’
date:Apr 02, 2013
rther three to four minutes. Carefully remove the fish and set aside.

Peel the langoustines and gently poach them in the same milk for two to three minutes. Keep the heads for decoration. Set the milk aside to use in the mashed potato.

To make the mashed potato

Pre heat the oven to 200C/gas mark 6. Place the potatoes on a tray and bake in a hot oven until crispy and soft. While still hot, scoop out the flesh, discard the skins and pass the potato through a drum sieve to remove any lumps.

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