Crushed new potatoes with mint & feta

This is one of the best things for summer side dish – the lemon zest and juice in the dressing turns potatoes into light and zesty treat. Mint and feta take it to yet another level.

I got this recipe from Ocado website – it has many decent ones that have served me well. Unlike Waitrose recipes, they are simple to prepare but certainly don’t taste simple.


Serves 4
Cooking time 20 mins

* 3 tbsp Fresh Mint
* 200g Feta Cheese
* 4 tbsp Extra Virgin Olive Oil
* 1 Lemon, unwaxed
* 1 Red Onion
* 1 pinch Black Pepper
* 500g New Potatoes
* 1 tbsp Honey

Cook the new potatoes in a large pan of boiling water until tender, about 10 minutes, depending on size. Drain thoroughly and set to one side.

Pour the oil into a small bowl add the finely grated zest and juice of the lemon and the honey. Whisk. Using the end of a rolling pin or a large wooden spoon, roughly crush the potatoes, not so they are completely broken up but just enough so their skins split and the flesh is exposed so it soaks up some of the dressing.

Finely chop the red onion and sprinkle over the potatoes. Chop the mint and crumble the feta and add to the potatoes, drizzle over the dressing and toss to mix, season well with black pepper and salt if desired, not forgetting the feta can be a bit salty. Serve with salad leaves.

Andalusian sauce

Another new recipe that I had time to try out over Christmas, from 100 Hot and Spicy Sauces by Sally Griffiths.

A fairly robust sauce, serve with boiled gammon or bacon joints, pork or chicken breasts.

4 cloves garlic, peeled and chopped
1 red onion, quartered
1 fresh medium-hot red chilli, or pureed and sieved 1 dried guindilla chilli (I used ancho)
4 tablespoons of chopped fresh mint
3 tablespoons of olive oil
225g (8oz) smoked ham or bacon
400g (14oz) green lentils with juice (waitrose canned verte lentils or sainsbury's or tesco's green lentils)
pinch of saffron threads (I forgot to add this time!)
salt and freshly ground black pepper (I used smoked bacon, which is salty enough and no salt really needs to be added!)
150 ml (5 fl oz) water or splash of red wine

Place the garlic, onion, chilli and mint in a food processor and blend until finely chopped.

Heat the oil in a wok or deep sided pan and stir-fry the processed mixture with the ham for 1-2 minutes.

Season to taste.

I served this with boiled gammon (add celery, peppercorns, bay leaf to water) and mustard mash. Next time will try with chicken breasts and adding some boiled carrots as a side dish.