Ingredients
| 350g Jersey Bennes or any new-season potatoes | |
| 100g baby leeks or spring onions, sliced into 1cm rounds, roots reserved | |
| 100ml cream | |
| 1 tablespoon wholegrain mustard |
In the garden at Sherwood, we like to pick the potatoes when they’re really small – so I call them marbles. For this dish, cut any large new potatoes in half so they cook evenly.
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Instructions
| 1. | Gently simmer the potatoes in salted water until tender. |
| 2. | Heat a lug of oil in a thick-bottomed pot, add leeks and salt to taste. Sweat for 1 minute. |
| 3. | Add the cream and mustard, and bring to a simmer until the sauce is slightly thickened. |
| 4. | To serve, top leeks/spring onions with potatoes and sprinkle with crispy fried leek/spring onion roots. |
Recipes & food styling Chris Scott / Photography Sam Stewart
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