Dippy is a traditional English recipe (from Cornwall) for a classic one-pot supper of pilchards and potatoes cooked in a cream base. The full recipe is presented here and I hope you enjoy this classic English version of: Dippy.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional Cornish supper dish of fresh large sardines (pilchards) cooked together with potatoes in a cream base.
Ingredients:
6 fresh pilchards (large sardines)
6 medium potatoes, scrubbed and cubed
300ml single cream (about)
salt and freshly-ground black pepper, to taste
Method:
Gut, scale and clean the fish then pat dry. Arrange the fish and potatoes together in a saucepan and season to taste with salt and black pepper.
Pour over the cream and bring to a simmer. Continue simmering for about 20 minutes, or until the potatoes are tender and the pilchards are cooked through.
