Skin-on red-jacket potatoes really well cooked, then roughly, violently mashed – but not too much.

Salt.

Freshly ground black pepper.

Handful of medium-chopped flat-leaf parsley.

LOTS of virgin olive oil.

Franfkurts from Slavonija Continental Butchers.

Dijon mustard.

These franks, by the way, are very tasty and juicy, but rather loosely structured, making them more like a sausage than the usually tightly bound franks.

That may make them even better when pan-fried, rather than merely boiled.