My new favourite summer potato recipe! Warm waxy potatoes enrobed with a sweet-sharp mustard dressing, the bite of black pepper and a blizzard of pecorino.
Serves: 4-6
INGREDIENTS
1 kilogram small waxy potatoes, scrubbed
1 tablespoon whole grain honey mustard
1 teaspoon white wine vinegar
3 tablespoons olive oil
1 teaspoon sea salt
1-2 teaspoons coarsely cracked pepper
big handful rocket leaves
pecorino cheese, or vegetarian alternative, for grating
METHOD
Cook the potatoes in well salted boiling water until just tender.
Drain well and put back in the saucepan. Whisk the mustard, vinegar, oil, salt and 1 teaspoon of the pepper together. Tip onto the hot potatoes, add the rocket and a generous grating of pecorino.
Gently stir everything together to wilt the rocket then tip into a serving bowl, scraping in any dressing left in the saucepan.
Add another generous grating of pecorino and the extra 1 teaspoon of cracked pepper if desired. Serve immediately.
Cook’s note: If you don’t have honey mustard, use regular whole grain mustard and 1 teaspoon of runny honey.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.