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McDougalls Tempting Tatton Park Tatties

This recipe was created by Lymm High School for the McDougalls Young Baking Team of the Year live final 2016

Prep Time: 25 mins
Cooking Time: 50 mins
Serves: 10

Meal Type:


  • 350g Cheshire potatoes
  • 2 Small leeks
  • 450g Tatton Park Estate, Rare Breeds Belly Pork
  • 100g McDougalls Plain Flour
  • 1 Egg (large)
  • Oil (to fry)
  • 75g Apples
  • 50g Butter
  • Balsalmic vinegar reduction to garnish
  • Rocket salad to garnish


  1. Pre-heat oven to 200°C.
  2. Score the top of the meat with a sharp knife and season with salt. Put the meat into the oven and roast (or you can use leftover cooked pork).
  3. Wash the potatoes, put in pan and bring to the boil.
  4. Whilst the potatoes are cooking, prepare the leeks and cut into slices, before frying in a little oil.
  5. Peel and slice the apples. Put in a pan and simmer to make a sauce, add a little butter and set aside to cool.
  6. Check the potatoes. When cooked, drain and leave to cool. When they have cooled, remove the skins and mash.
  7. Remove the meat from the oven once golden brown and allow to rest.
  8. Mix butter, egg, leek, half of the flour, diced meat and season with salt and pepper.
  9. Shape the tatties into round circles roughly 5cm in diameter and fry.
  10. Serve on a plate with rocket salad and garnish with a squiggle of balsalmic vinegar reduction. Put the apple sauce in a jug and serve on the side.