1 pint baby potatoes, boiled and cooled
1 pint wild mushrooms
2 shallots, finely sliced
olive oil
salt and pepper
1 oz butter
Heat griddle pan until hot – cut the potatoes in half and brush with olive oil. Place on grill and cook until scored.
Heat butter and 1 tablespoon oil in a frying pan. Add shallots and mushrooms and cook for a couple of minutes until golden.
Season.
Creamy roast garlic dressing
4 cloves roast garlic
1 x 5 floz tub sour cream
2 tablespoons mayonnaise
2 tablespoons water
Salt and pepper to taste
2 tablespoons chopped chives
Whizz all ingredients together in a blender.
Toss the mushrooms and shallots with half the dressing.
Arrange around potatoes and drizzle with the remaining dressing
