Hugh Fearnley-Whittingstall
Hugh creates a potato canape fit for highest society in River Cottage Spring
1. Wash the potatoes under a cold running tap - freshly dug potatoes don’t need much scrubbing. Place them in a pan of lightly salted water and bring to the boil. Simmer for 6 -8 mins or until just tender, drain.
2. Melt half the butter in another pan; roughly chop the sorrel and add it to the pan, it will wilt very quickly. Add the potatoes, toss and season to taste.
3. Serve as a canapé or with fish.
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