Method
 

• 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.