Garlic and potato dip with almonds (Skordalia)

1. Boil the potatoes in their skins in salted water for about 25 minutes until tender, then peel while still warm.

2. Soak the almonds in hot water for 5 minutes, slip off the skins and grind them finely in a food processor.

3. Pound the garlic to a paste with a little salt in a mortar.

4. Press the warm potatoes through a ricer or mash them with a fork (don't blend them, or they'll turn gluey), then mix in the garlic and almonds.

5. Stirring constantly, add the olive oil, vinegar and lemon juice alternately until smooth and creamy; if too thick, loosen with a little cooking water, and season with salt.

6. Serve at room temperature with fried cod, roast beetroot or boiled vegetables.

Tip: Skordalia is a strong, punchy garlic dip – adjust the amount of garlic to your taste. It's also made with walnuts instead of almonds, and in northern Greece with soaked bread.