The dough boy: cake, doughnuts and pudding recipes from Justin Gellatly — theguardian.com

This recipe was inspired by my father, William Neil Gellatly. By all accounts he came up with it when he was serving in the Household Cavalry. He used to make it often for us as kids, and served it with all sorts. Serves 4 large potatoes (eg Maris Piper) 750g salt and ground white pepper Spanish onions 2 large garlic 4 cloves butter a large knob olive oil 2 tbsp bay leaf 1 fresh thyme 4 sprigs Preheat the oven to 200C/gas mark 6. Coarsely grate the potatoes, with skins on, then put them into a large bowl and sprinkle with about 1 tsp of salt. Mix well, then leave to stand for 10 minutes.

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