Baked new potatoes with wilted wild garlic
by Tom Keridge
800g new potatoes , any larger ones halved
4 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp wholegrain or Dijon mustard
2 tbsp chopped parsley
2 tbsp fine capers , drained and chopped
100g wild garlic or watercress, roughly chopped
Great vegetables & you can fine tune your vegbox to suit. Eating more seasonally & organic, so much better for the environment. Weekly newsletter helps understand organic farming & I’m happy supporting a local farmer.
— Nancy, Bradwell on Sea
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