The Sunday Telegraph - 01.09.2019

V

Potato

waffleswith

elderflower

peaches

Serves 4

Preptime:5minutes,plus

marinatingtime

Cookingtime:25minutes

Frozen waffleshave

nothingonthese,fresh

from thewaffleiron.

Servewithcharr ed,

elderflower-infusedpeaches

forasuper-sweetbreakfast.

Ingredients

Forthe peaches

6ripe peaches,stoned and

each cut into 6wedges

80mlgood-quality

elderflowercordial

Forthe waffles

750g floury potatoes,

peeled and halved

45g butter,softened

2eggs

3tbsp plain flour

To serve

Raspberries

Greekyogurt

Honey

Method

Putthe peachesina

shallowbowland pour

overthe elderflower

cordial. Leave themto

marinate foranhouror

two, stirring occasionally.

Meanwhile,put the

potatoes inapan of cold

water and bringto the

boil. Boilfor15minutes,

or untiltender.Drain well,

then tip them back into

the hot pan.Addthe butter

and mash themreally

well until smooth. Beatin

the egg thoroughly,then

gentlyfold in the flour

until just combined.

Preheatawaffle iron

with non-stick platesto

mediumto high. Preheata

griddle pan untilvery hot.

Spoon half ofthe mixture

into the hotwaffle iron,

piling it into the middle as

it will be pushed outto the

sides once the lid is

shut.Cook for5minutes

untilgolden brownand

hold ing toge ther.

Carefullyremovethe

waffle andkeep it warm

whileyoucookthe

second half of the mixture.

Whileyoucookthe

waffles,griddle the

peachesforabout 4

minutes,turning halfway

through, until charred on

both sides.

Arrangethe waffles

on platesand topwith the

peaches,afew raspbe rries,

blobs ofyogurt and a

drizzle of honey.

The longer

youleave

the peachesto

marinate,the

better

Document: 1053CC-STMMA-1-010919-A053C-XX.pdf;Format:(205.00

x260.00 mm);Date: 27.Aug 2019 16:19:39; Telegraph

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