350g Jersey Bennes or any new-season potatoes
100g baby leeks or spring onions, sliced into 1cm rounds, roots reserved
100ml cream
1 tablespoon wholegrain mustard

In the garden at Sherwood, we like to pick the potatoes when they’re really small – so I call them marbles. For this dish, cut any large new potatoes in half so they cook evenly.

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1.Gently simmer the potatoes in salted water until tender.
2.Heat a lug of oil in a thick-bottomed pot, add leeks and salt to taste. Sweat for 1 minute.
3.Add the cream and mustard, and bring to a simmer until the sauce is slightly thickened.
4.To serve, top leeks/spring onions with potatoes and sprinkle with crispy fried leek/spring onion roots.

Recipes & food styling Chris Scott / Photography Sam Stewart


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