An early spring lunch dish from Angela Clutton
This recipe utilises some of the very best of early spring produce: new potatoes, wild garlic leaves, and brown shrimps. They are brought together in a nutty, brown-butter sauce for a dish that only needs a few lightly-dressed leaves served alongside for a perfect lunch.
For more on the first of the new potatoes, read Angela’s blog
700g new potatoes
150g unsalted butter
80g wild garlic leaves, chopped
150g brown shrimps
Boil the potatoes in a large pan of salted water for 15-20 mins they start to become tender. Drain the water off, then return the potatoes to the pan and half-cover with a lid for 15 mins, so they finish cooking in their own steam. Slip the skins off or keep them on as you prefer, then cut them in half (quarters if larger).
Once the potatoes are cooked and cut, melt the butter in a medium pan—choose one with a pale-coloured base if you can, as it makes it easier to gauge the butter changing colour. When the butter has melted, stir in the chopped wild garlic and keep stirring for approx 5 mins, as the butter gets hotter and changes colour.
As soon as the butter becomes nutty and light brown, take the pan off the heat, stir in the brown shrimps and give it a good grating of nutmeg and some salt. Pour the butter mixture all over the potatoes, mix well, grind pepper over, and serve.
Recipe: Angela Clutton