1 kg baby potatoes


1 clove garlic

1 squeeze lemon juice

2 punnets cress


Boil the potatoes, drain and leave to cool. 

Pound the garlic with a pinch of salt in a pestle and mortar and add to the mayonnaise. Season with sea salt, freshly ground black pepper, a little mustard and a squeeze of lemon juice.

Slice the cooked potatoes in half and dress with the garlic mayonnaise. Turn the cress punnets on their sides and slice the cress stalks near the base. If the cress is a bit dirty, give it a good wash before folding into the dressed potatoes. Then tuck in and enjoy!