Salt-baked potatoes with herbs

A bed of herby salt intensifies the flavour of the potatoes.

Serves 6 as an accompaniment 2.5kg rock salt

Handful fresh thyme and rosemary sprigs

Handful fresh bay leaves

1.5kg new potatoes

50-100g unsalted butter, cubed

Preheat the oven to 200°C, gas mark 6. spread one-third of the salt over the base of a medium roasting tin and scatter over half the herbs. nestle in the potatoes, top with most of the remaining herbs (reserve a few to garnish) and spread the rest of the salt on top to cover every potato. Bake for about 1 hour, until a skewer slides into the centre of the largest potato easily.

remove the potatoes from the salt, brushing off as much as possible, then crush them slightly and put in a serving dish. finish with as much butter as you dare and garnish with extra herbs.

roll out the pastry to a 5mm thick circle and use to line a 23cm loose-bottom tart tin, so the edges overhang slightly. Prick the base all over and chill for 20 minutes; heat the oven to 180°C, gas mark 4. Blind bake the pastry case for 20 minutes, then remove the beans and paper and bake for 15-20 minutes, until very pale golden.

To poach the apricots, put them in a wide-based saucepan with the elderflower cordial and bring to a very gentle simmer over a low heat. simmer for 8 minutes or until the apricots are tender but still holding their shape. remove the pan from the heat and set aside to cool completely. Carefully remove the apricots using a slotted spoon then simmer the syrup until it is reduced by half.

To make the frangipane, beat the butter and sugar together, preferably in a stand mixer, until light in colour. Add the ground almonds and vanilla and continue beating until evenly combined. Add the eggs, a little at a time, stopping to scrape down the sides now and then. if convenient, cover and chill the mixture overnight, but it is fine to move straight on with the recipe.

spread 4 tablespoons of the apricot jam evenly over the base of the pastry case, then spoon the frangipane over the jam layer. Bake the tart at 180°C, gas mark 4, for about 40 minutes, until golden, risen and firm in the centre. set aside to cool slightly then arrange the drained apricot quarters on top in closely packed, concentric circles.

Combine the remaining apricot jam with 1 tablespoon of the poaching syrup (the remainder can be used in gin-based