Anna Haugh served up tasty Irish boxty dumplings with nduja, wilted spinach and cauliflower puree on Anna Haugh’s Big Irish Food Tour.

The ingredients are: 600g cold mashed potato, 100g ‘00’ flour, plus extra for rolling out, 100g strong hard cheese, grated, 1 free-range egg, beaten, 4 heaped tbsp ‘nduja, 4 medium waxy potatoes, peeled and grated, salt to season.

For the cauliflower purée: 1 medium cauliflower, leaves removed and thinly sliced, 150ml double cream, 150ml whole milk and salt.

For the wilted spinach: 50g baby spinach, 30g unsalted butter, salt and freshly ground black pepper.

See recipes by Anna in her book titled: Cooking with Anna: Modern home cooking with Irish heart available from Amazon now.