Warren Elwin digs up some new-season potatoes.
- Scrub, but do not peel, new potatoes and place them in a wide pot. Add plenty of aromatic herbs and spices, salt and enough cold water to just cover the spuds.
- Cover and bring to the boil. Reduce heat and simmer until tender when pierced with a skewer. Remove from heat and rest in the water for 5-10 minutes. Drain and serve with lots of olive oil and freshly chopped herbs, or a herb butter, or a lemony creme fraiche.