Name: Jersey Royal, wild garlic & watercress tart with pink pickled onions
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: 350g Jersey Royal potatoes -; 1 mint sprig -; 4 eggs -; handful wild garlic leaves (or 2 garlic cloves, crushed) -; 100g watercress -; 50ml double cream -; 250g ricotta , drained using a sieve -; 1 lemon , zested -; 120g wensleydale or cheddar, grated -; Pinch nutmeg -; 1 tbsp rose harissa -; 200g plain flour -; 120g cold butter , cut into cubes -; 2 tsp vodka -; 1 red onion , sliced -; 125ml rice wine or cider vinegar -; 25g sugar -; ½ tsp sea salt -; ½ tsp yellow mustard seeds -

Ingredients for - Jersey Royal, wild garlic & watercress tart with pink pickled onions

1. 350g Jersey Royal potatoes

2. 1 mint sprig

3. 4 eggs

4. handful wild garlic leaves (or 2 garlic cloves, crushed)

5. 100g watercress

6. 50ml double cream

7. 250g ricotta , drained using a sieve

8. 1 lemon , zested

9. 120g wensleydale or cheddar, grated

10. Pinch nutmeg

11. 1 tbsp rose harissa

12. 200g plain flour

13. 120g cold butter , cut into cubes

14. 2 tsp vodka

15. 1 red onion , sliced

16. 125ml rice wine or cider vinegar

17. 25g sugar

18. ½ tsp sea salt

19. ½ tsp yellow mustard seeds

How to cook deliciously - Jersey Royal, wild garlic & watercress tart with pink pickled onions

1 . Stage

First, make the pickled onions. Put the onion in a bowl, then bring the vinegar, sugar, salt, mustard seeds and 50ml water to a boil in a saucepan. Stir, on a medium heat, to dissolve the sugar. Once dissolved, remove from the heat and pour over the onions. Set aside for at least 30 mins.

2 . Stage

Meanwhile, make the pastry. Mix the flour with a pinch of sea salt in a bowl. Add the butter and use your fingers to lightly bring it together to a breadcrumb texture. Don’t worry if there are some big chunks, this will help make it light and flaky. Stir in the vodka, then pour over 2 tbsp ice cold water and use a butter knife to bring the dough together. Use your hands to form into a ball. If it needs more liquid, add a dash more iced water. Turn out onto a floured worksurface and knead briefly, until smooth and pliable. Squash it into a disc, then wrap in baking parchment and chill for 30 mins.

3 . Stage

Heat the oven to 200C/180C fan/gas 6. Put the potatoes and mint in a saucepan and cover with cold water. Add a big pinch of salt and bring to the boil, then simmer for 10 mins until tender. Turn off the heat and allow the potatoes to cool in the water.

4 . Stage

Roll the pastry out until about 5mm in thickness, then transfer to a loose-bottomed 20cm tart tin. Trim the edges with a knife, then chill for 10 mins until firm. Prick the base with a fork, line with crumpled baking parchment and fill with baking beans or rice. Bake for 20 mins.

5 . Stage

Remove the baking beans and parchment. Whisk one of the eggs in a bowl, then brush all over the pastry. Bake for 10 mins more, then remove from the oven.

6 . Stage

Blitz the remaining eggs and egg wash, the wild garlic, watercress and cream to a purée in a food processor. Transfer to a bowl and stir in the drained ricotta and lemon zest. Add most of the cheese, nutmeg and a pinch of salt. Slice the potatoes into bite-sized pieces and arrange half of them in the tart case. Using a teaspoon, dot in the harissa. Pour over the green egg mixture and nestle in the remaining potatoes. Scatter over the rest of the cheese.

7 . Stage

Bake for 35-40 mins. Allow to rest for at least 20 mins before you remove it from the tin and slice. Serve with a watercress salad, if you like, and the pink pickled onions.