Wild Garlic and Nettle Soup with Dorset Snails

ROASTED NEW POTATO SALAD

LESLEY WATERS

INGREDIENTS

• 450 g / 1 lb Pentland Javelin new potatoes • 1 tablespoon olive oil

For the dressing • 1 bunch watercress, washed & picked over • ½ small red onion, finely chopped • 1 clove garlic, chopped • 3 tablespoons extra virgin olive oil • 2 teaspoons red wine vinegar • pinch sugar • salt and freshly ground black pepper

Serves 4

DIRECTIONS

1. Preheat the oven to Gas Mark 6 / 200C / 400F. 2. Put the potatoes into a large pan, cover with water, bring to the boil and simmer for 5 minutes. Drain the potatoes well and toss with the olive oil. Transfer to a roasting tin and roast in the oven for 25-30 minutes or until golden and crisp. 3. Meanwhile, mix together the dressing ingredients in a large bowl and season generously with salt and freshly ground pepper. 4. Toss the hot roasted potatoes with the dressing, mix thoroughly and serve at once.