LITTLE GEMS RECIPES

Steps:

• Cook the potatoes in a large pan of lightly salted boiling water for 10 minutes or until almost fully cooked but not completely tender. Drain and leave to cool slightly, then peel.
• Finely grate the potatoes into a large bowl. Add the butter, potato flour and 1 tsp of salt. Line a 22cm x 14cm dish (we used a 900g loaf tin) with baking paper, then tip in the mixture. Push it into the corners, then smooth the surface so there are no air pockets. The layer should be 3-4cm thick. Put a same-sized dish on top to weigh it down, then chill overnight.
• Set a colander lined with muslin (or a thin tea towel or some kitchen paper) in the sink and pour in the buttermilk. Leave until some of the whey has drained away, then chill for 3-4 hours until slightly firm. Tip the buttermilk into a clean bowl, season lightly and add some Tabasco to taste. Chill until ready to serve.
• Turn the potato layer out onto a board. Cut into 24 cubes, roughly 4cm x 4cm. Fill a pan no more than a third full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the cubes in small batches for 2-3 minutes per batch until deeply golden. Remove with a slotted spoon and drain on kitchen paper. Season with sea salt. Keep warm in a low oven.
• To serve, spoon a dot of buttermilk over each potato cube, followed by ½ tsp of salmon roe, a snip of chive and a pinch of sea salt.

Steps:

• Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
• Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
• With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.