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Ingredients - serves 4

1 x 200g tub full fat creme fraiche (I use yeo valley organic)

1 bunch lovage (if you can’t get hold of lovage, mint, parsley or tarragon would all be lovely alternatives/a combination of them)

1/2 lemon, zest and juice

Charlotte new potatoes, 

2 tbsp fine sea salt

1 small bunch new season carrots with their tops

250g Mange tout

Knob salted butter

Cornish flaky sea salt


  • Remove any tough stems from your bunch of lovage, then finely chop it. In a bowl, stir the chopped lovage, lemon zest and juice through the creme fraiche. Season with salt and pepper, then set aside.

  • Chop any larger potatoes in half so that they are the same size as the smaller ones. Place them into a large saucepan with 2 tbsp fine sea salt and cover generously with cold water. Place the pan over a high heat and bring to the boil, then reduce to a simmer for 15 minutes. Add the carrots for the final 5 minutes and the mange tout for the final minute. Drain the veg in a colander.

  • Melt a knob of butter in another large pan, add in the veg and toss it in the butter. Season with flaky sea salt.

  • Stir through the creme fraiche until the veg evenly coated.

  • Remove from the heat, serve in bowls, and garnish with the fresh carrot tops.

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