Jersey royals with bacon and wild garlic

Serves 4

To serve, spoon the wild garlic leaves on to warmed plates and place the potatoes on top (Jason Lowe)

You need to buy some really thin rashers of streaky bacon for this dish, or alternatively you could flatten the rashers with the side of a knife. If you haven't got access to wild garlic then you could use young spinach leaves instead just tossed in butter with a little crushed garlic.

20 medium-sized Jersey Royals
10 rashers of thinly sliced streaky bacon
A little vegetable or corn oil for frying
A couple of handfuls of wild garlic leaves, washed and dried
A couple of knobs of butter
Salt and freshly ground black pepper

Preheat the oven to 190C/gas 5. Cook the potatoes in boiling salted water for about 15 minutes or until just cooked, drain and leave to cool a little, then scrape the skins with a sharp knife.

Lay the rashers of bacon on a chopping board and flatten them with the side of a knife. Halve the rashers and wrap them securely around the potatoes. Place the potatoes on a baking tray and spoon over a little oil. Bake for about 30 minutes until lightly coloured.

Meanwhile, heat the butter in a large pan or frying pan and quickly cook the wild garlic leaves for a couple of minutes on a medium heat, stirring as they are cooking and seasoning lightly. To serve, spoon the wild garlic leaves on to warmed plates and place the potatoes on top.