Nourishing recipes with Pukka Herbs, created for us by chef and food writer The 5 O’clock Apron
As part of our Make Time with Seasalt & Pukka partnership, chef and food writer Claire, from The 5 O’Clock Apron, has created three feel-good recipes for us, using Pukka Herbs. Her first offering is this delicious recipe for seasonal new potatoes, livened up with lots of vibrant colours and flavours. Lovely as a special side dish or as the lunchtime centre piece, served with a green leafy salad.
Cook the potatoes in plenty of well salted boiling water with the turmeric gold for about 20 minutes until tender, drain and put to one side
While the potatoes are cooking, in a frying pan over a moderate heat gently fry the white of the spring onion with the garlic in the oil for about 2 – 3 minutes until softened. Remove from the heat.
In a large bowl mix the cooked potatoes (they should be bright yellow in colour) with the cooked spring onion and garlic, then add the preserved lemon and any liquor to taste, the capers, olives, green of the spring onions, jalapenos and finally the coriander. Mix well before topping with the crumbled feta to serve. Best of all eaten just warm or at room temperature.
750g new potatoes, cut in half, or larger waxy potatoes, cut into thick slices (about 2cm)
2 tbsp Pukka turmeric latte blend or ground turmeric
Salt, to taste
3 tbsp good quality olive oil, + more to drizzle
1 bunch of spring onions, trimmed and thinly sliced with green and white separated
3 – 4 cloves garlic, peeled and finely sliced
1 or 2 preserved lemons, pips removed, skin finely chopped + some liquor from the jar
50g green olives, pitted and roughly chopped
1 tbsp capers
10 or so pickled jalapeno chillies, drained and roughly chopped
1 large bunch coriander, leaves roughly chopped
200g feta cheese, crumbled