This Month's Recipe...
June – Canned Pilchards with New Potatoes
From page 384 of The New English Table.
The easiest salad, in desperate need, however, of Nick Howell's canned pilchards (www.pilchardworks.co.uk) and good, waxy new-season Cornish potatoes.
For 4 people, brush or scrape the skin off 12-16 new potatoes and boil until just tender; they should not be falling apart. If the potatoes appear not quite done when pierced with a sharp knife, take them off the heat anyway. They tend to continue cooking even after they have been drained. Leave to cool, then slice and serve with 1 can of drained pilchard fillets, some lemon juice, parsley, chives and olive oil.
Some good-quality olives are an asset, as is a halved semi-soft boiled egg. To cook an egg in this way, put it in a pan of cold water, bring to the boil, simmer for 5 minutes, then run it under a cold tap.