Thursday 21 May 2009
Spud You like
I have been feasting on Jersey Royals and now the first Pembrokeshires. Lightly boiled with a little butter and fresh herbs from the garden nothing could be nicer. Mint and parsley are the traditonal accompaniments but I have also been enjoying them with chives, chervil, marjoram and lovage (the latter only in small quantities). I am quite happy to eat these sweet little spuds as a meal in themselves.