Possum’s Recipe Book

New Potatoes with Goats Cheese and Elderflower Dressing

Serves 4-6

800g new potatoes – halved
50g butter
1tbsp olive oil
1tsp elderflower cordial or 2 flower heads
1 lemon – juiced
150g goat’s cheese
Lavender and sage flowers – a few
Handful sage leaves
Mixed salad and cold meats
 
Method
 
Put the potatoes in a large saucepan with cold water to cover.
Boil for about 20mins or until soft.
Drain and return to pan. Gentle heat to ensure all the water has evaporated.
Stir in the butter, lemon juice and elderflower cordial (flower heads if using).
Season with salt and pepper. Put the lid on until ready to serve.
 
To serve scatter potatoes over serving plate, crumble over goat’s cheese. 
Add salad leaves. Scatter lavender and sage leaves over the top. 
Drizzle with left over butter from the potatoes.
 
Serve with selection of cold meats.