Feeds 4 

Preparation time -10 minutes 

Cooking time – 15-20 minutes 

 

Ingredients: 

500g Jersey Royals- cleaned, halved if large 

Small bunch of mint 

 

For the wild garlic butter:  

Small handful of wild garlic- around 6-7 leaves (or 1 large clove of fresh garlic + several sprigs of parsley, leaves picked) 

150g butter at room temperature 

Sprinkle of sea salt flakes 

 

60g raclette – sliced, rind removed 

2 large pickled gherkins or cornichons 

 

For the garnish: 

Glug of oil 

Handful of fresh sugar snap peas 

Sprinkle of sea salt flakes 

Lemon zest 

 

Instructions: 

Add your Jersey Royals to a pan of cold salted water with several sprigs of mint and bring to the boil, cooking for around 12-15 minutes depending on how large your potatoes are.  

Make up your wild garlic butter by muddling your wild garlic with salt to form a rough paste then add in and mix through the butter until evenly mixed, roll into a tube and store chilled in parchment.  

Prepare your sugar snap peas; heat a large griddle pan until almost smoking hot, lightly oil and season the sugar snap peas then griddle until you achieve some dark charring. Serve hot.  

Once your Jersey Royals are cooked, drain and arrange over your platter, dot over a little of your wild garlic butter, place over the raclette and grill until melted.  

Finely slice the leaves of one sprig of mint and scatter over the melted raclette, scatter over the chopped gherkins, sugar snap peas and finish with a sprinkle of seasoning and fresh lemon zest.  

Serve warm.