Two fusion dishes for the season’s first jersey royals – salty-sour spuds in a Sichuan peppercorn sauce, and a textural treat of butter-fried, yoghurty new potatoes with sour chutney and a Bombay mix-style crunch
’m a sucker for all potatoes, and jersey royals are currently flavour of the month. Their waxy interior and flimsy skins require little more than salt and butter, but this would be a pretty dull recipe column if I didn’t give you more than that.
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