Fadge recipe

I come from an English-Irish background and fadge is a traditional dish in my family. Originating from Ireland and eaten as part of a fry up, cooked breakfast, or as a tasty snack, fadge can only really be described as a 'potato pancake'. I know, it sounds really gross doesn't it? It's not though! Fadge is something that on paper sounds so wrong and yet tastes so right. It really is something you have to try and I can honestly say I have never fed it to anyone who didn't like it (picky children included). It also provides a 'choose your own adventure' ending, as you will see. Be brave and give fadge a chance I say!

Serves: not many in our family as we all want to hog it for ourselves!

Cold mashed potatoes, preferably refrigerated overnight
Plain white flour
Nuttelex

1. Using your hands, mix the flour into the mashed potato until a dough is formed. It should be soft but not too sticky.

2. On a floured work surface and with a floured rolling pin, roll the dough out until it is around half a centimetre thick. Using a glass or something else of a similar size (my mum uses a small saucepan lid), cut the dough into round pancake shapes.

3. Cook under the grill until golden on both sides. Bubbles will appear on the surface and may turn slightly black, that's fine.

Now, here's where the cooking becomes 'choose your own adventure'! Either, you can stop at this point, pop your fadge on a plate, slather them with Nuttelex, and eat them straight away (as I do - because I'm impatient), or you can continue on to step 4 and make them the traditional way (which is also absolutely delicious but takes a few minutes more).

4. Heat a little Nuttelex in a frying pan. Fry the fadge until golden brown on both sides. Drain on paper towel and serve hot.

Happy eating! :)