Though the union flags are down from frantic waving and we’ve peeled ourselves from the telly, we still have a few glorious days ahead of us to embrace that nationwide hangover. I’m certainly ready to adopt the weekend that’s as long as the working week.
The first crop of Jersey Royal potatoes arrived last week.
I don’t know who’s not partial to these regal things, freshly dug, all sweet and smooth and waxy.
A big bowl of earthy, just-cooked Jersey Royals is a welcome addition to the indoor/outdoor barbecue.
Whether guest or host can I suggest that these are part of the festivities as well as the Pimms.
Scrub off that soft mud that clothe the spud. They cook terribly fast - you want to watch them - give them less than ten minutes in salted boiling water. Sprinkle finely chopped spring onions which will wilt beautifully over the heat of the potatoes and a smatter of sea salt crushed with your fingers. Coat them in a light olive oil - nothing too strong.
Present with a lamb chop or a glazed steak hot off the barbecue, or perhaps a whole trout. Watch as your guests help themselves to large spoonfuls of spuds and, if they aren’t already, become right Royalists.
Thank you to Phipps and Jersey Royals