INGREDIENTS
1 kilogram small waxy potatoes, scrubbed
1 cup picked sprigs of watercress
Dressing
¼ cup thick, plain yoghurt
¼ cup mayonnaise
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2-3 teaspoons horseradish sauce or to taste
1 clove garlic, crushed
2 tablespoons finely chopped red onion
¼ cup chopped flat-leaf parsley
2 tablespoons baby capers
sea salt and freshly ground pepper
METHOD
Cook the potatoes in boiling salted water until tender. Drain and set aside to cool. Cut into large bite-sized pieces.
Dressing: Put all the ingredients in a large bowl, keeping a little of the red onion, parsley and capers aside for garnish. Season well, add the potatoes and watercress and gently fold together. Transfer to a serving bowl and scatter with the reserved onion, parsley and capers.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.