Potato and sour cream spread (Erdäpfelkäse)

1. Boil the potatoes in their skins until tender, peel and press them while still warm.

2. Let them cool completely - if warm, the sour cream would turn runny and the spread gluey.

3. Chop the onion very finely, crush the garlic and lightly crush the caraway seeds.

4. Mix the potatoes with the sour cream, onion, garlic, caraway and paprika into a spreadable cream and season with salt and pepper.

5. Chill for at least 30 minutes so the flavours blend.

6. Spread on fresh bread, sprinkle generously with chives and garnish with a little paprika.

Tip: Despite the name, there's no cheese in it - "Käse" here refers to the creamy, spreadable texture.