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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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.