Jersey Royal Potatoes with Wild Garlic Butter, Asparagus, Peas + Dill:

Serves 2
Ingredients:

500g Jersey Royal potatoes
1 bunch asparagus
1 cup of frozen petit pois
Handful of dill
Wild garlic flowers
Wild Garlic Butter
200g Salted butter (room temperature)
1 Handful wild garlic leaves
½ lemon – juiced

Method:

First prepare the wild garlic butter. Cube the butter and add to a bowl with the wild garlic finely chopped, a pinch of salt and a squeeze of lemon. Whisk with an electric mixer (hand whisk also fine) until combined and whipped.

Lay the butter on a rectangular piece of parchment paper and roll into a cylinder, twist the ends and place in the fridge to firm up.

For the Jersey Royal potatoes, wash and cut them in half. Add to a saucepan with a generous pinch of salt and boil for around 12 minutes or until soft (test with a sharp knife)

Drain the potatoes and allow to steam dry for a couple of minutes.
Add a good dollop of the wild garlic butter to the pan with the potatoes and coat well.

For the asparagus simply slice the ends into small chunks leaving the tips intact and simmer in boiling water for a couple of minutes and drain. For the peas either bring up to room temp and serve raw or add to a pan with boiling water for a couple of minutes and drain.

To assemble, toss the potatoes, asparagus, peas, dill and a pinch of salt in some more butter and serve on a plate topped with more dill and some wild garlic flowers.