Ingredients (serves 2-4)

• 12 new potatoes, quartered
• 1 medium fennel bulb, finely sliced lengthways
• Half cup cider vinegar (optional)
• 1 tbsp fennel fronds, chopped
• 1 knob butter
• 1 tbsp garlic chives or chives, finely chopped
• 1 garlic clove, sliced
• Pinch sea salt & pepper
• Garnish – eg some seeds or edible flowers

Method

1. Boil the potatoes in water with the cider vinegar for 7-8 minutes until just tender (pierce with a knife to test – they should slide off)
2. Meanwhile, fry the fennel on a medium-low heat for 5 mins until it softens. Add the garlic and cook for 1 minute.
3. Drain the potatoes and allow to cool slightly
4. Mix the potatoes and fennel with remaining ingredients (butter, seasoning, herbs and fennel fronds)
5. Serve with garnish of your choice

Top tips

Try not to overcook the new potatoes – if the skin starts to come away from them, remove from the heat, drain and allow to steam so that the potatoes do not get mushy