Diana Henry's spring menu: Crostini with white bean purée and anchovy and black olive relish; Baked sausages with prunes and walnut gremolata, braised Puy lentils and fried potatoes with savoy cabbage, garlic and juniper; and chocolate and sherry pots.
Ingredients
- 750g medium waxy potatoes, halved
- 2 tbsp olive oil
- 70g unsalted butter
- 2 garlic cloves, crushed
- 8 juniper berries, crushed
- 1 medium-large (about 500g) savoy cabbage, discoloured outer leaves discarded, halved, cored and cut into 2cm strips
Method
- 1. Put the potatoes in a large saucepan of salted water, cover and place over a high heat. Bring to the boil, then uncover and simmer for 12-15 minutes or until just tender. Drain, cool until just warm, then halve or cut into chunks, if large.
- 2. Heat the olive oil and 45g of the butter in a large frying pan over a medium-low heat. Add the potatoes, season with salt and pepper and cook for about 20 minutes, gently shaking them occasionally, until golden and crumbly – don’t break them up too much.
- 3. When the potatoes are nearly ready, melt the rest of the butter in another large saucepan over a low heat. Add the garlic, juniper berries, cabbage, 2 tablespoons water and some seasoning. Cover and cook for about 4 minutes, shaking the pan vigorously every so often. Uncover, increase the heat slightly and let the juice boil off, again shaking the pan, until the cabbage is just tender and glossy with butter.
- 4. Carefully toss the potatoes with the cabbage, tip into a warm serving dish and serve immediately with the sausages and lentils.
Nutritional info
Per serving: 177kcals, 10.5g fat (5.2g saturated), 3.5g protein, 18.5g carbs, 3.1g sugar, trace salt
Chef's tip
Use leftover boiled potatoes if you have them – bring up to room temperature before frying.