Jersey Royals with a Wild Garlic Velouté, Chive Sour Cream, Pickled Onions and Finished with Shavings of Winchester Cheese by James Knappett

Serves 4

For the Jersey Royals in beef fat 

500g washed small Jersey Royal potatoes 

200g beef fat/ dripping 

Pinch table salt 


Gently melt the beef fat in a saucepan over a medium heat.

Add the potatoes and table salt to the pan.

Cook over a low heat until tender.

Remove the pan from the heat and cool in the beef fat. 

Add a few spoons of beef fat to a frying pan over a medium/high heat. 

Add the potatoes and crush each potato lightly with the back of a spoon to break the skins but not crush completely. 

Colour the potatoes all over until golden.

Remove from the pan and drain on a piece of tissue. 

Keep warm until serving. 


For the wild garlic velouté 

200g wild garlic leaves  

100g spinach  

200g white chicken stock (instant stock is fine) 

50g unsalted butter 

5g table salt  


Melt the butter in a saucepan on a low heat. 

Add the spinach and wild garlic and sweat down gently.

Add the hot chicken stock to the garlic and spinach. 

Add the salt. 

Cook for 3 minutes. 

Transfer to a jug blender and blend until smooth. 

Keep warm (not hot) until serving. 


For the chive sour cream 

1 small bunch of chives 

200g sour cream 

Pinch salt  


Finely chop the chives.

Mix into the sour cream and season with a pinch of salt. 


For the pickled onions 

200g baby silver skin onions 

120g white wine vinegar 

80g caster sugar  

Pinch salt  


Peel the baby silver skin onions and cut in half through the root. 

Make the pickle liquor by heating the vinegar, sugar and salt together in a saucepan. 

Add the onions to the pan and leave in the pickle for 24 hours in the fridge. 

After 24 hours remove the onions from the pickle and separate each onion half into its layers. 


For serving: 

Winchester cheese (alternatively you could use another aged, hard cows cheese) 

12 wild garlic leaves 

Finely chopped raw wild garlic stem  

Wild garlic flower shoots (if possible) 



Place a few large spoonful’s of the warm wild garlic velouté in the bottom of the serving bowl.

Add the Jersey Royal potatoes to the velouté.

On each potato, place a small spoonful of chive sour cream.

Add a pickled onion shell to the top of each potato. 

To each potato add a shaving of Winchester cheese. 

Finish with some sautéed wild garlic leaves, raw chopped stem and shoots. 

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