New potato salad

Serves 6

• 2 bunches spring onions
• 0 Olive oil
• 750g new potatoes
• 0 black pepper
• 75g salted butter
• 20g dill
• 2 cloves garlic
• 150g raw fresh peas

Step 1
Heat a griddle pan or frying pan over a high heat, and the oven to 220C/425F/gas 7.

Step 2
Line a baking tray with baking paper.

Step 3
Bring a saucepan of water to a boil over a medium-high heat and blanch the spring onions for two minutes, then drain on kitchen paper.

Step 4
Drizzle the spring onions with a little oil and put them on the hot griddle pan.

Step 5
Sear them for a couple of minutes on each side until they are charred, then take them off the heat and set aside.

Step 6
Put the whole potatoes on to the prepared baking tray, drizzle generously with olive oil and season.

Step 7
Using your hands, toss the potatoes to coat them in the oil and seasoning.

Step 8
Roast for 30-40 minutes (depending on the size of the potatoes) or until they are cooked through.

Step 9
Put the potatoes in a mixing bowl with the butter.

Step 10
Using a fork, roughly crush the potatoes without mashing them to a puree.

Step 11
Add the dill, garlic and peas and gently fold them in.

Step 12
Add a little more salt and pepper to taste and a drizzle of olive oil.

Step 13
Cut each of the spring onions in half, fold them into the crushed potatoes and serve at once.