food/drink
RECIPE
Warm baby
Potato salad
5
words RUTH JOSEPH
www.ruthjoseph.co.uk
www.veggischmooze.blogspot.com
OF THE
BEST... Welsh Vineyards
pic: TRIBP
With Welsh Wine Week commencing on Sat
24 May, Jordan Harris raises a glass to some
of South Wales’ top vineyards.
WHITE CASTLE
Llanvetherine, Abergavenny. Info: 01873 821443 / www.whitecastlevineyard.com
No, this isn’t the White Castle burger chain featured on Harold And Kumar; this White Castle
is a much more refined and classier kind of castle. The vineyard’s south-facing slopes provide
ideal conditions for growing grapes and Robb and Nicola, the couple who run the joint, have
been highly commended for their Pinot Noir Rose and Phoenix wines.
PARVA FARM
Tintern, Monmouthshire. Info: 01291 689636 / www.parvafarm.com
The vineyard has been recognised both on a national and an international stage, notably receiving a
commendation for their Tintern Bacchus 2010 at the prestigious International Wine Challenge. The
farm is believed to be built on a traditional Roman vineyard and so grape harvesting is in its veins.
GLYNDWR
Llanblethian, Cowbridge. Info: 01446 774564 / www.glyndwrvineyard.co.uk
Boasting 6,000 vines Glyndwr is Wales’ oldest and largest vineyard, and has produced award-winning
wines that have been racking up gold prizes in competitions left, right and centre. Taking inspiration
from the period of Welsh history when Owain Glyndwr ruled the land, the vineyard now creates wines
have even been served at European state banquets and the restaurant in the House Of Lords.
CWM DERI
Martletwy, Pembrokeshire. Info: 01834 891274 / www.cwm-deri.co.uk
Finding its home next to the Pembrokeshire National Park Cwm Deri is perfect not just for a drink,
but also a wonderful stroll. You can get your hands on a bottle of their wine (they also do liqueurs,
ciders and beers) by ordering online, catching them at this summer’s food festivals or going to one
of their own shops (found in Tenby, Cardiff and McArthur Glen Designer Outlet in Bridgend).
I think we can safely say that the better
weather is here at last and May brings so
many lovely vegetables that should be
celebrated and enjoyed. They don’t have to be
expensive – in fact this glorious recipe pays
homage to the simple new potato. These can
often taste quite bland but I promise you if
you buy the best potatoes (hopefully locally
grown, and organic if possible) and they are
cooked simply in their skins then dressed
with the fabulous dressing below, you will find
they are absolutely delicious. Cook until just
tender and have the dressing ready to pour
over the hot potatoes. It takes minutes to do
but the taste is fabulous and with the addition
of a couple of poached eggs makes a lovely
light meal choc full of vitamins. Enjoy xxx
MAKES 4 (for a light lunch or starter)
INGREDIENTS 500g British early potatoes,
well scrubbed but with skins / 15g fresh mint
sprigs / 15g new parsley sprigs / zest 1 lemon
+ juice ½ / 2 tbsp good olive oil / 4-8 very
fresh free-range organic eggs
PREPARATION
•
Boil the potatoes in salted water. When a knife
slips in easily, drain and place in a large bowl.
•
Chop the herbs finely and mix or process with
the lemon zest, juice and olive oil. Pour over the
hot potatoes. They will absorb some of the herby
vinaigrette.
•
Now poach 1-2 eggs per person either the lazy
way in a poacher or drop into a swirl of salted
boiling water with a dash of vinegar. Cook for
app