Ingreadient :

Watercress Soup with Jersey Royals - serves 6

• 500g Jersey Royals, sliced
• 1 bunch watercress
• 550ml milk
• 100ml double cream
• Salt and pepper

To serve – Crème fraiche and herb oil

 

Charred Squid and Potato Salad - serves 2

• 300g Jersey Royals, cooked
• 4 squid, cleaned, scored and cut into 4 pieces
• 75ml olive oil
• Salt and pepper
• 1 chilli, sliced
• 1 small bunch parsley, chopped
• 1 lemon, juice and zest

Direction :

1. Heat a large pan, add the potatoes with the milk, bring to the boil and then simmer for 5 minutes. Pour into a liquidiser and blitz , add the watercress and blitz again. Season. Pour back into the pan and heat through.
2. Serve in warm bowls and garnish with crème fraiche, herb oil and watercress.
3. Heat a griddle until hot.
4. Drizzle the squid in 25ml oil and char on the grill for 2 minutes.
5. Mix the lemon, the remaining oil, parsley and chilli together. Season. Stir through the warm potatoes. Spoon onto a platter and top with squid.