MARBLE BENNES, BABY LEEKS & MUSTARD CRÈME

SERVES 4 / PREPARATION 10 MINUTES / COOKING 10 MINUTES

In the garden at Sherwood, we like to pick the potatoes when they’re really small - so I call them marbles. For this dish, cut any large new potatoes in half so they cook evenly.

350g Jersey Bennes or any new-season potatoes 100g baby leeks or spring onions,

sliced into 1cm rounds

100ml cream

1 tablespoon wholegrain mustard

Gently simmer the potatoes in salted water until tender.

Heat a lug of oil in a thick-bottomed pot, add leeks and salt to taste. Sweat for 1 minute. Add the cream and mustard, and bring to a simmer until the sauce is slightly thickened.

To serve, top leeks/spring onions with potatoes and sprinkle with crispy fried leek/spring onion roots.