CURRIED NEW POTATOES, BOILED EGGS & WATERCRESS

When the first of the year’s new season potatoes appear in late spring, this dish is a firm favourite at River Cottage. The nutty, earthy potato flavours are a perfect match for the warm spices and bitter watercress, and what isn’t made better by a slightly runny egg?

SERVES 2 AS A MAIN, 4 AS A STARTER FOR THE PICKLED ONION

1 small red onion

100ml (3½fl oz) cider vinegar 100ml (3½fl oz) water

1tsp coriander seeds

1tsp fennel seeds

1tsp cumin seeds

A pinch of salt

FOR THE SALAD

1kg (2lb 4oz) new season or baby potatoes, skin on

Flaky sea salt and black pepper 4 medium eggs, at room temperature

1tsp fennel seeds

1tsp coriander seeds

3tbsp olive oil

2 garlic cloves, thinly sliced 1tbsp medium-hot curry powder A bunch of watercress, tougher stalks removed

For the pickled onion, finely slice the onion into rings and put into a bowl. Put the rest of the ingredients into a pan and slowly bring to the boil over a low heat to infuse the liquid with the spices, then strain through a sieve into a jug to remove the seeds. Pour

the hot liquor over the onion slices to cover and leave to cool.

Place the potatoes in a pan of lightly salted cold water, bring to the boil and cook for 12-15 minutes until just tender. Drain in a colander and allow to dry and cool. Bring a medium pan of water to the boil. Lower the eggs into the water and cook for 5 minutes, then remove and immerse in a bowl of iced water.

Roughly crush the fennel and coriander seeds with a pestle and mortar. Place a pan over a low heat and add the olive oil, followed by the garlic and crushed spices. Cook, stirring, until golden brown, then add the curry powder and cook for a minute more. Remove from the heat and cool. Halve or quarter the potatoes and toss in the curry mix. Toss the watercress through and place in a serving dish. Peel and halve the eggs, season, then place on the salad. Finish with a scattering of drained pickled onion.