Ingredients
- 500g Jersey Royals, sliced
- 1 bunch watercress
- 550ml milk
- 100ml double cream
- Salt and pepper
To serve – Crème fraiche and herb oil
- 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
Method
Watercress Soup with Jersey Royals Method
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.
Serve in warm bowls and garnish with crème fraiche, herb oil and watercress.
Heat a griddle until hot.
Charred Squid and Potato Salad
Drizzle the squid in 25ml oil and char on the grill for 2 minutes.
Mix the lemon, the remaining oil, parsley and chilli together. Season. Stir through the warm potatoes. Spoon onto a platter and top with squid.
Ingredients
- 500g Jersey Royals, sliced
- 1 bunch watercress
- 550ml milk
- 100ml double cream
- Salt and pepper
To serve – Crème fraiche and herb oil
- 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
Method
Watercress Soup with Jersey Royals Method
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.
Serve in warm bowls and garnish with crème fraiche, herb oil and watercress.
Heat a griddle until hot.
Charred Squid and Potato Salad
Drizzle the squid in 25ml oil and char on the grill for 2 minutes.
Mix the lemon, the remaining oil, parsley and chilli together. Season. Stir through the warm potatoes. Spoon onto a platter and top with squid.