Baked new potatoes with wilted wild garlic
by Tom Keridge
800g new potatoes , any larger ones halved
4 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp wholegrain or Dijon mustard
2 tbsp chopped parsley
2 tbsp fine capers , drained and chopped
100g wild garlic or watercress, roughly chopped
The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.
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