200ml Borderfields Cold Pressed Rapeseed Oil
1 pinch saffron
½ clove of garlic
2 large baking potatoes
100g egg yolk
Lemon juice, to season
Salt, to season
Cayenne pepper, to season
- Begin by baking two large potatoes. Once cooked, scoop out 200g of potato from the skins.
- In the meantime, boil the milk with saffron and garlic. Once boiled, pour the milk mixture over the egg yolks and blend in a food processor, taking care not to scramble the eggs.
- Once combined add the hot potato. Finish by adding the Borderfields slowly, and season with lemon juice, salt and cayenne pepper to taste.