Warren Elwin digs up some new-season potatoes.
Ingredients
| 1 tsp | Ground cardamom |
| 1 tsp | Cumin |
| 1 tsp | Fennel |
| 1 tsp | Mustard seeds |
| 1 Tbsp | Olive oil |
| 1 | Onion, finely sliced |
| 3 rashers | Bacon, cut into thin strips |
| 7 | New potatoes, cooked (Main) |
| 3 Tbsp | Butter |
| 1 handful | Chopped fresh coriander, or parsely |
| 1 serving | Lemon, zest |
| 1 | Egg, poached or fried |
Directions
- Lightly crush cardamom, cumin, fennel and mustard seeds. In a frying pan heat olive oil and fry seeds until fragrant and coloured. Add onion and bacon and fry until the onion has softened and caramelised. Place in a bowl.
- Press potatoes through a sieve into the bowl. Discard the skins. Add butter, some flaky sea salt and fresh black pepper, chopped coriander (or parsley), and a little lemon zest. Mix together well.
- To serve, heat the potato mixture in a pot until hot and serve as a mash. Alternatively, fry the mixture in a frying pan, turning frequently, to colour and crisp and serve as a hash with a poached or fried egg on top.