Duchess potatoes

Preheat the oven to 200°C / Fan 180°C / Gas 6.

Peel and chop the potatoes into roughly equally sized pieces. Put into a pan and cover with cold water then add a good pinch of sea salt.

Bring to the boil, and simmer gently for 10 - 12 minutes or until the potatoes are just tender.

Drain, and then return the potatoes to the pan over very low heat for 1–2 minutes to evaporate any remaining water.

Remove from the heat and mash well.

Add the butter, eggs and nutmeg. Mix well and season.

Cover and leave for 20 minutes to cool down.

Put the just-warm potato mixture in a piping bag with a 1.5cm star nozzle. Pipe the mixture in swirls, not too close together, onto greased baking trays.

Brush lightly all over with the extra egg yolk. Bake for 15–20 minutes, or until the potato swirls are crisp and golden.

Tip: You can glaze with melted butter if preferred.