Crushed Red Potatoes with Fresh Mint and Chilli Butter (gf) (v)
This bowl of perfectly boiled potatoes hits all the right spots: it’s got zing from the chilli, freshness from the mint and richness from the butter.
1 kilogram small red potatoes, washed
80 grams butter
2 tablespoons finely chopped fresh mint
1 long red chilli, finely chopped
sea salt and ground pepper
Cook the potatoes in salted boiling water until just tender when pierced with a skewer. Drain well. Break some of the potatoes in half, then pile into a serving dish.
Melt the butter in a saucepan, then swirl in the mint and chilli. Immediately pour over the potatoes and season generously with salt and pepper. SERVES 6-8
Grilled Sourdough with Prosciutto and Stracciatella
This is more of a how-to than a recipe. It’s one of those quick-to-assemble dishes that gets rave reviews for very little effort.
1 large sourdough loaf, cut in half horizontally about 1cm thick (see Cook’s note)
olive oil, for brushing
1 clove garlic, peeled
100 grams thinly sliced prosciutto, or other cured meat
250 grams fresh stracciatella or mozzarella in whey, well drained
sea salt and ground pepper
chilli flakes, for sprinkling
Brush the bread with olive oil, then grill
