Tapenade skordalia

👩‍🍳 Gör så här

1. 1
   Bring a large pan of salted water to the boil, add the potatoes and cook for 20 mins or until tender.
2. 2
   Meanwhile, crush the garlic with 1 tsp salt, using a pestle and mortar, to form a paste.
3. 3
   Drain the potatoes and allow to steam-dry for a couple of mins, then pass them through a ricer into a bowl (or see tip, below). Stir in the garlic paste and gradually add the olive oil, mixing thoroughly until you have creamy, light potatoes.
4. 4
   Stir through the red wine vinegar and the tapenade. Keep warm under foil until ready to serve. This recipe goes well with Rosie's slow-roasted shoulder of lamb and braised summer veg. See recipes, right.