US EDITION OF THE WORLD’S OLDEST MAGAZINE
Goldilocks of potatoes
They will elevate a roast and can hold their own against a beautifully cooked steak
Olivia Potts
It’s often served with big, ballsy flavors such as smoked ham, although it can cope with fish and other less domineering dishes too
Scotch woodcock is a classic: strong salty anchovies, combined with soft, creamy eggs, all piled up on toast
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