Fresh from the garden to the kitchen

Recipe request: Crushed new potatoes with turmeric cream

900g new potatoes

3 tsp ground turmeric

600ml double cream

grated zest of 1 lemon

1 bunch fresh flat-leaf parsley

salt and black pepper

Preheat oven to 200oC/400oF

Boil new potatoes in their skins until just tender (about 10 mins). Drain well and put into your ovenproof dish before flattening each potatoe with the back of a spoon.

Toast the turmeric in a pan over a low heat for about 30 secs. Add the cream, lemon zest and half the parsley and season. Bring to the boil then turn down the heat and simmer for about 1 minute.

Pour the cream ove the potatoes and transfer to the oven for 35 – 40 mins until bubbling hot. Scatter with remaining parsley and serve hot.