NEW POTATOES WITH LOVAGE CREME FRAICHE
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.