Delicious UK - (07)July 2020

Turnthepagefor

Gill’s recipes→

SometimesI’lleatsomethingthatcompletelyblowsmy
mind.Forthemostpartit’ssimplestufflikefreshlybaked
breadandbutter:stillwarm,darkandcrunchyyetlight
andchew y,thebuttercoolandfreckledwithcrystalsalt.
Asoftbluecheesewilldoittoo,ifit’sassweetandwhite as
youngmilkandcoursingwithfeltedcopperveins.
Newpotatoescanbeequallyspecial,particularlywhen
they’refreshlydug,simplyboiledandservedwithlotsof
butter,flakyseasaltandfreshlygroundblackpepper.
They’resomewherebetweenhazelnuts,warmbakedapple
fleshandbutteryfudge.WhenI eatthem,wordsleaveme,
yetI’mdesperatetotellsomeonehowtheytaste–whichI
doassoonasthefragmentsofmymindsnaptogetheragain.
Ifyou’reluckyenoughtogrowyourownnewpotatoesor
you have a good farm shop or market where you can pick

themup,freshlydug,earthyandmoist,you’llknowwhat

I’mtalkingabout.Ifnot,you’llprobably think these are

thereveriesofanunhingedchef.

Ifyoubuyyournewpotatoesbythebagorbythesack,

theymightnothavecomeoutofthegroundyesterdaybut

they’regoingtobeamazingnonetheless.Boilingand

butteringthislittlevegetableisn’ttheonlywaytocook

it,andwhenyou’vehadyourfillofsuchsimplepleasures,

youmightwantsomedifferentideas for your potatoes.

Here are just a few of mine...

Newpotato,blue

cheese,beetrootand

thyme focaccia

Barbecuednewpotato,

morcillaand

scallop kebabs

make it special.