Wild garlic potato ‘risotto’(pictured above)
Prep 20 min
Cure Overnight
Cook 1 hr 20 min
Serves 4
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., novella), 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
Salt
One shallot, peeled and sliced
Two sticks of celery sliced thinly
One bay leaf
Six cloves new season garlic, peeled and sliced
One white onion, peeled and diced
50g butter
One small bunch of wild garlic leaves, thinly sliced
One huge handful of flat-leaf parsley leaves, chopped
2 tbsp capers, tired
If the egg yolks were used, place them in a shallow bowl an afternoon ahead and pour over sufficient olive brine to submerge them. Leave in the fridge to cure 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 a 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 garlic cloves. 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 if you want.
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 spoonful 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 used, carefully lifted out of its brine with a slotted spoon.
Salt-baked Jersey royals with peas, mint, and mustard
Prep 10 min
Cook 45 min
Serves four as a side
Rock salt
500g jersey royals
50g butter
150g podded clean peas (or frozen)
One shallot, peeled and finely diced
1 tbsp wholegrain mustard
100ml single cream
One bunch of 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
Serves 4
Colatura di Alici is a historic Mediterranean anchovy sauce made in wood barrels. You can get it in proper Italian delis, but it’s no longer cheap, so you can substitute a good-first-class fish sauce if you want to.
800g jersey royals, scrubbed and reduced into 2cm-thick slices
One white onion, peeled and finely sliced
four cloves new season garlic, peeled and finely sliced
One 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 add 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 fall apart while 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). If used, divide into four bowls, scatter over some finely grated parmesan or bottarga, and serve.
