Surrey Homes | SH33 | July 2017 | Interiors supplement inside

Food
Following her appearance at Wealden Times
Midsummer Fair last month, bestselling
food writer and nutritional health coach
Madeleine Shaw shares wholesome, flavourful
recipes supercharged with all the vitamins
and minerals your body needs to keep
you glowing with health all year round.
Oregano-Infused Potato Salad
with Fennel and Leeks
Potatoes have had a bad rep over the years. Sure, they
are a bit carby, but cold potatoes are rather spectacular.
You see, cold potatoes contain lots of starch... which is
amazing for your gut. And a healthy gut means clear
skin, so let’s get munching on those spuds – yum!
Serves 4 Prep time: 20 mins Cooking time: 25 mins
• 2 leeks, trimmed
• 1 tbsp avocado
oil or butter
• salt and freshly ground
black pepper, to taste
• 400g Jersey Royals
• 50ml veggie or chicken
stock, just boiled
• sprig of fresh
oregano, leaves
picked and chopped
• 100g rocket
• 1 fennel bulb
• 2 spring onions
• 30g walnuts,
roughly chopped
• 2 tbsp chopped
fresh parsley
• 1 tbsp olive oil
1. Finely chop the leeks into thin slivers. Heat
the oil in a large pan and sauté the leeks
with a pinch of salt and pepper for 20
minutes, until golden and caramelised.
2. While the leeks are cooking, boil the potatoes in a
pot of simmering salted water for 20-25 minutes
until tender. Drain them and slice in half, then put
back into the same pot you cooked them in. Pour
over the hot stock and add the oregano and a pinch
of salt. Leave while you prep the rest of the salad.
3. Place the rocket in a bowl. Thinly slice the fennel
with a mandolin into fine ribbons and add to the
rocket, then tip in the cooked leeks and potatoes.
4. Finely chop the spring onions and throw them
over the salad, along with the nuts, parsley, a big
pinch of salt and the olive oil. Toss and serve.
127 wealdentimes.co.uk