1-Start by peeling and cutting 375-400 grams of floury potatoes, such as Maris Piper, into 2 cm chunks. Boil them in cold salted water for 12-15 minutes until they’re tender, then drain and let them rest for 5 minutes to keep the texture just right.

2-Next, return the potatoes to the pan and mash them with 30 grams of butter and pepper until smooth, tasting and adjusting the salt as needed. Stir in 50 grams of plain flour to form a soft dough, adding a bit more for dusting if the mix feels too sticky.

3-Roll or pat the dough into one or two circles about 0.5-1 cm thick, then cut each into 4 or 8 triangles. Heat a non-stick griddle or frying pan over medium heat and cook the farls for 3-5 minutes per side until they’re browned and puffed up nicely.

4-This method yields about 8 farls and takes roughly 25 minutes to prep and 30 minutes to cook, totaling around 1 hour with resting time. For the best outcome, make sure the potatoes are dry after boiling to prevent a gluey texture, and enjoy serving them with savory options like eggs and bacon or sweet ones like maple syrup.