Serves 2 

600g Jersey Royal potatoes 

100g sorrel 

100g unsalted butter, softened 

2 cloves garlic 

50g brown shrimp 

Sea salt 

  

Method

To make the sauce, have a bowl with icy cold water at the ready. Chop the sorrel across, stalks and all into big chunks, put it into an empty bowl. Pour some boiling water over the sorrel, then immediately drain and refresh in ice cold water. The sorrel will lose its bright green colour, but I wouldn’t worry about that. Drain it really well and make sure to squeeze out as much moisture as possible. I do this with my hands over the sink. 

 

Blitz the butter, garlic, a pinch of sea salt, and almost all of the shrimp. Then add the squeezed blanched sorrel and blitz again into a homogenous mass. Taste to check the seasoning, add some black pepper and more salt if you think it needs it. The flavour should be bright, a little shrimpy, garlicky, well-seasoned and slightly sour. 

  

You can keep this butter wrapped in some cling film in the fridge or freezer. It will make more than you need, but it’s so good stirred through pasta or sautéed spring greens or just on toast. 

 

Wash the potatoes, but don’t even think of peeling them – a lot of that unique flavour (and nutrients) are in the skins. Put the potatoes into a pan of cold, salted water, bring to the boil and then simmer for about 10-15 minutes or until they can be easily pierced with the tip of a knife. Drain the potatoes and put them into a large bowl. Add about 40g of sorrel shrimp butter and toss and swirl to melt it. Then stir through the reserved sorrel and serve centre stage with some fish or grilled chicken or a big wedge of steamed and grilled white cabbage dressed with a light tahini dressing. 

 

If you are serving the potato with a small fish like lemon sole, I’d just drizzle it with oil, sprinkle some salt over it and stick it under the grill in your oven for about 8 minutes.