Peel and cook the potatoes in boiling, salted water until tender then drain thoroughly.
At the same time, place the fish in a pan with the milk and bay leaves and bring slowly to the boil. Simmer for about 3 minutes then remove and cover leaving to stand for 10 to 15 minutes. Drain the fish, reserving the milk but discarding the bay leaves, and flake the flesh ensuring there are no bones or skin. Place the fish in the food processor together with the potato, garlic, parsley/lovage, lemon juice and reserved warm milk.
Process briefly, then, with the machine running, add enough oil to give a soft consistency like mashed potatoes.
Check the seasoning, then turn the brandade into a bowl and cool to room temperature.
Serve with olives and bread.
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Plump and tender1 SERVINGSfrom £7.00
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