(serves 6-8)

Cook in a cast iron casserole or heavy-based pot with fitting lid to achieve the browned butter and a smoky flavour.

INGREDIENTS

50g butter
1kg small waxy potatoes, scrubbed
2 tablespoons flaky salt
130g (1 cup) frozen or fresh peas, blanched
140g sugar snap peas, topped and tailed
freshly ground black pepper, to suit to your taste
1 tablespoon mint leaves, sliced or torn
1 tablespoon finely chopped tarragon leaves, preferably French tarragon 
1 tablespoon finely sliced chives

METHOD

Place butter in the base of a medium-sized, heavy casserole or heavy-based pot with tight-fitting lid. Place casserole over a medium-low heat to melt butter.

Add potatoes, salt and pepper and toss well to coat all potatoes in butter.

Cover pot and cook over medium-low heat 25-30 minutes until potatoes are fork-tender. Shake pot occasionally without removing the lid, to prevent potatoes on the bottom from burning.  A Simmermat is extremely useful for the cooking of this dish.

Once cooked, turn off heat, add peas and sugar snap peas and leave to steam a further 5 minutes.

Add herbs and gently shake pot from side to side to combine ingredients. Serve immediately.