Wild garlic potato ‘risotto’(pictured above)
Prep 20 min
Cook 1 hr 20 min
You can skip the cured egg degree. However, the yolks make a lovely counterbalance to the garlicky spuds.
Four egg yolks (non-obligatory)
15 correct-great inexperienced olives (e.g., nocellara), pitted and chopped, plus all the brine from the jar – olive brine is a product that is primarily tipped down the sink; in addition to a curing agent, I additionally use it in salad dressings at the side of caper brine
700g new potatoes
1 shallot, peeled and sliced
2 sticks celery, sliced thinly
1 bay leaf
6 cloves new season garlic, peeled and sliced
1 white onion, peeled and diced
1 small bunch of wild garlic leaves, thinly sliced
1 huge handful flat-leaf parsley leaves, chopped
2 tbsp capers, tired
If the egg yolks were used, positioned them in a shallow bowl an afternoon ahead, and pour over sufficient olive brine to submerge them. Leave in the fridge to remedy in a single day, until firm-ish. You can skip this degree, but the yolks make an adorable counterbalance to the garlicky spuds.
Heat the oven to 200C (180C fan)/390F/gasoline 6. Peel the potatoes, reserving the skins, and reduce the flesh into the 2cm cube. Put the peel on an oven tray, bake for 15 minutes, then tip into a large pot with 700ml water, a pinch of salt, the shallot, celery, bay, and two cloves of garlic. Bring to a boil, flip down the warmth and simmer gently for 30 minutes. Turn off the heat, depart to infuse for 10 mins, then strain. You can do this beforehand of time if want be.
Put the potatoes, onion, butter, and the relaxation of the garlic in a pan over a gentle heat and stir until they begin to sweat. Add a ladle of potato peel stock, stir even as it simmers and reduces, then add some other ladleful and repeat, a great deal as you would a risotto. When the potato is cooked but keeps its form, turn off the heat and stir inside the wild garlic, parsley, capers, and olives. Serve in 4 bowls, topping each with a cured yolk, if the use of, lifted carefully out of its brine with a slotted spoon.
Salt-baked jersey royals with peas, mint, and mustard
Prep 10 min
Cook 45 min
Serves 4 as a side
500g jersey royals
150g podded clean peas (or frozen)
1 shallot, peeled and finely diced
1 tbsp wholegrain mustard
100ml single cream
1 bunch fresh mint, leaves picked and finely shredded
Heat the oven to 200C (180C fan)/390F/gasoline 6. Scatter a thin layer of rock salt on a baking tray and arrange the potatoes on a pinnacle. Bake for 35-40 minutes, till cooked through. Melt the butter in a pan, add the peas, and cook, stirring, for 2 mins. Stir in the diced shallot, mustard, and cream, then add the potatoes and toss to coat. Off the heat, scatter over the clean mint, and serve.
Jersey Royals with preserved lemon
Prep 15 min
Cook 25 min
Colatura di Alici is a historic Mediterranean anchovy sauce made in wood barrels. You could get in proper Italian delis; it’s no longer cheap, so use a good-first-class fish sauce as a substitute, if want be.
800g jersey royals, scrubbed and reduce into 2cm-thick slices
1 white onion, peeled and finely sliced
four cloves new season garlic, peeled and finely sliced
1 bay leaf
50-100ml desirable-first-class, peppery more-virgin olive oil
Zest of a ½ lemon
five salted anchovies, rinsed and finely chopped
1 tbsp preserved lemon rind and flesh, finely chopped
1 drizzle coloratura di Alici (or fish sauce)
Parmesan or bottarga, to garnish (non-compulsory)
Put the potatoes, onion, garlic, and bay leaf in a huge pot and upload enough bloodless water to cover. Bring to a boil, then flip down the warmth and depart to simmer lightly for approximately 20 minutes, or until the potatoes begin to fall apart whilst poked with a fork. Remove and discard the bay leaf. Stir in the oil to flavor, then season with the lemon zest, anchovies, preserved lemon, and colatura di Alici (or fish sauce). Divide into four bowls, scatter over some finely grated parmesan or bottarga, if the use of, and serve.