Giant Spaghetti Hoop (On Toast)

So, you think you know spaghetti hoops?

Done in 1 hour

Serves 4

Dish by Hugh Woodward

Ingredients

For the hoop:

400gfloury potatoes

60gplain flour

1 tbspflaked sea salt

For the sauce:

800gplum tomatoes

1 brown onion, peeled and halved

2cloves garlic

50gbutter

flaked sea salt and cracked black pepperto taste

Think again! Spaghetti hoops (or spaghetti o's, as they are called across the pond) are an all time favourite childhood snack for us, but they are due an update - why not make them absolutely enormous, slathered in butter and tomato sauce and served on sourdough toast?

Method

Peel the potatoes and chop into small chunks. Simmer until very soft, roughly 20 minutes, and pass through a ricer. Mix with the flour and salt, barely kneading, until you get a smooth, soft, not sticky dough.

Roll out the dough and use two circular cookie cutters to cut rings. You may want to do this on a sheet of baking paper as they can be quite tricky to move once cut out.

Meanwhile, prepare a steamer over a pan of boiling water. Place the hoops (use the baking paper to move them) in the steamer and steam until cooked through, roughly 10 minutes.

Make the tomato sauce. Place all the ingredients in a saucepan and simmer for around 30 minutes, then remove the garlic and onion and blend. Season to taste.

Place on a buttered, lightly charred slice of sourdough and drizzle with more butter.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.