New potatoes with elderflower and lemon thyme

Spring

The elder tree in flower has become such a part of spring that it’s now far more than a tree to me. It is a declaration from nature; her quiet voice asking that we look around us. The earth on freshly dug new potatoes, their shape and the fragrance of their fragile skins have a similar resonance. The two together, served like this, are perhaps a thank you on my part, but beyond and above that notion, they are simply delicious.

Serves 4

Ingredients

800g (1lb 12oz) new potatoes, cut into equal-sized pieces
100g (3½oz) unsalted butter
2–3 elderflower heads
Finely grated zest of 1 lemon
1 small handful of lemon thyme (or normal thyme), leaves picked and roughly chopped
Sea salt and freshly ground black pepper

Method

Place the potatoes in a large pan and cover with plenty of salted water. Pop the pan on a high heat and bring to the simmer. Cook the potatoes for 10–20 minutes, or until they are tender when pierced with the tip of a knife. (The cooking time can vary depending on their size, variety and freshness.)

Drain the potatoes and return them to the pan. Add the butter, elderflower heads, lemon zest and lemon thyme. Season well with salt and pepper, turn together and set aside to rest for a few minutes, then spoon the buttery potatoes into a warm bowl or dish and serve.

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