New Potatoes With Elderflower And Lemon Thyme - A Guest Recipe By Gill Meller
A simple spring recipe from our friend Gill Meller, celebrating the season's best: freshly dug new potatoes and fragrant elderflower.
Sign-up to Gill's newsletter to recieve more recipes direct to your inbox.
800g (1lb 12oz) New potatoes, cut into equal-sized pieces
100g (31⁄2oz) Unsalted butter
2–3 elderflower heads
Finely grated zest of 1 lemon
1 small handful of lemon thyme (or normal thyme), leaved picked and roughly chopped
Sea salt and freshly ground black pepper
Place the potatoes in a large pan and cover with plenty of salted water. Pop the pan on a high heat and bring to the simmer.
Cook the potatoes for 10–20 minutes, or until they are tender when pierced with the tip of a knife. (The cooking time can vary depending on their size, variety and freshness.)
Drain the potatoes and return them to the pan. Add the butter, elderflower heads, lemon zest and lemon thyme.
Season well with salt and pepper, turn together and set aside to rest for a few minutes, then spoon the buttery potatoes into a warm bowl or dish and serve.
