22nd Jul 2016
500g of mashed potatoes
75g of grated Parmesan
100g of plain flour
2 egg yolks
1/2 bunch of fresh chervil, chopped
20g of butter
Mix all of the ingredients together (except the butter) and roll into 4 long, 1cm thick sausages. Cut into 2cm logs and drop into boiling, salted water. When they rise to the surface, drain and allow to dry on a clean tea towel.
Whilst still warm, sauté in the reserved butter over a medium heat in a non-stick pan.
Don't fancy cooking this yourself? Why not come down to The Terrace restaurant and let our fantastic chef Matthew Tomkinson do the work?