Herbed New Potatoes and Pea Salad
You will require a cast iron casserole or heavy-based pot with fitting lid to achieve the browned butter and a smoky flavour.
50g (5 tbsp) unsalted butter
1kg (24-30) small waxy potatoes (washed but not peeled)
2 tsp flaky sea salt
130g (1 cup) frozen or fresh peas (blanched)
140g sugar snap peas (topped and tailed)
1/4 tsp freshly ground black pepper
1 tbsp finely chopped mint leaves
1 tbsp finely chopped tarragon leaves
1 tbsp finely sliced chives
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.