Instructions
- Place scrubbed potatoes in a pan with water and bring to the boil. Assuming the tatties are small, add the leaves now and simmer in pan for 10 minutes, until potatoes are tender.
- Drain cooked potatoes and retain the leaves.
- Chop one leaf very finely and return to pan along with remaining ingredients.
- Shoogle and serve with salad or seafood for a light summer dish.
Recipe Notes
Norse Pilgrim Teas - Scotland's most northerly tea grower with the longest daylight hours
Blackthorn Scottish Sea Salt - the only salt towers, producing fine salt with a sense of terroir in Ayrshire