Café Cùil's Tattie Scone Tacos with Pulled Pork

Start with the pork shoulder; begin by dry rubbing the pork with the salt, brown sugar, paprika, ground cumin, chilli flakes, fennel seeds, lime zest and olive oil, before placing it into a deep oven tray and pouring the cider around the meat. Cover the tray in foil and slow roast the meat for 4.5 hours at 160 degrees c. Once cooked, the meat should fall apart easily when pulled with a fork.

Pull the pork meat apart, set aside and allow the pork to cool down and in the tray full of its juices, this will keep the meat tender and full of flavour.

For the tattie scones, give your potatoes a rinse under a running tap and peel them until all of the skins are removed, then chop them into thumb sized pieces.Fill up a large soup pot with hot water and bring to the boil, salting the water generously. Add in the chopped potatoes and boil for around 10 minutes until you can easily pierce through the potato with a fork.

Strain your potatoes in a colander and pop them back into the dry soup pan. With either a potato ricer or decent potato masher, mash your potatoes right down to a pulp, removing any lumps as you go!

Add in your butter, white pepper and sea salt while mashing to help break the potato down. It’s really important to get your potatoes as mashed and smooth as possible as this will help towards a light and fluffy tattie scone as a result! This step should take about 5-8 minutes.

Once the potatoes are completely mashed, add in 250g of self-raising flour into the pan and with your clean hands, get mixing. Once they start binding together, tip out your potato and flour mixture onto a clean, lightly floured surface and start kneading your potato dough with your hands as if you were making a loaf of bread. Lots of folding, turning and kneading required for about 5 minutes. Unlike bread dough, don't be afraid to keep scattering more flour as you if you feel the dough is too wet. Dry, tough dough is ideal for potato scones! Too wet and the scone will remain quite soggy on the inside once you've cooked it.

After you’ve got a smooth, tough ball of dough. Cut it into quarters then begin rolling the dough balls out with a rolling pin. Roll each quarter out until it's around 1cm thick, then begin to cut out your desired shape with a cookie cutter.

Get yourself a non-stick pan and pop it on the stove on a medium heat. Dry fry your tattie scones by placing them directly into the pan without oil, and cook them on either side for 2 minutes until you see speckles of golden brown on each side. Set them onto a baking rack to cool down.

For the chimichurri, rinse the wild garlic thoroughly under cold water, removing any outside soil or dirt and set aside.

Finely dice your red onion, getting the pieces as little as possible. Pop them into a bowl and add a pinch of sea salt and brown sugar and massage into the onions to soften them. Pour in the red wine vinegar and set aside. Then, finely dice the wild garlic and coriander together, and add it into the bowl of pickled onions. Mix together with a few glugs of olive oil and lime juice and set aside.

To assemble, start by frying your tattie scones in light oil on a medium heat, flipping them over so both sides have a crispy golden colour.

Transfer the pulled pork and its juices from the oven tray into a clean saucepan and fry the meat on a high heat until it’s sizzling and caramelising slightly.

Place the tattie scones on a plate and with a pair of tongs, pop a generous helping of pulled pork on each taco, then finish with a drizzle of chimichurri and fresh coriander leaves.