Potato Salad with Crème Fraîche & Mint

This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

Ingredients:
2 pounds baby red potatoes, scrubbed
1 cup crème fraîche
Zest and juice from 1 lemon
½ cup fresh mint, chopped
1 Anaheim chile, seeded and finely chopped
Sea salt and fresh ground pepper

Method:
1. Gently boil potatoes in a large pot of salted water until tender, then drain. Allow to cool slightly, then slice all potatoes in half.

2. Transfer to a large mixing bowl and dress with crème fraîche, lemon juice and zest, sea salt and fresh ground pepper to taste. Stir in half of the fresh mint and sliced pepper in with the salad, then use the remaining mint and pepper to garnish the finished dish.

Braised Turnips & Carrots

Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Ingredients:
1 yellow Gilfeather turnip, green tops removed
4-6 Chantenay carrots, green tops removed
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper

Method:
1. Wash and scrub both the turnip and carrots, then cut into 1-inch-long pieces.

2. Heat butter and oil over medium-high heat in a large sauce pan, then and add shallots, turnips and carrots. Sauté for about 10 minutes, stirring occasionally until vegetables begin to caramelize.

3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 10 minutes, or until stock has mostly been absorbed by veggies. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.

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