Sea Purslane, Potatoes and Peas is a modern British recipe for classic vegetarian light lunch or accompaniment of potatoes and peas in butter and olive oil finished with sea purslane leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Sea Purslane, Potatoes and Peas.
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The sea purslane is the star of this dish, though it's only really used as a seasoning. The wasabi-like flavour of the sea herb goes well with the potatoes and its saltiness means that you only need to season very sparingly.
Ingredients:
500g new potatoes, halved or quartered
80g podded garden peas (or frozen peas, thawed)
handful sea purslane leaves, coarsely chopped
olive oil or butter
lemon
Method:
Bring a pan of lightly-salted water to a boil. Add the potatoe and cook for about 15 minutes, until tender.
Now add the peas and cook for 2 minutes more. Drain in a colander then toss in a bowl with the purslane, a few generous twists of black pepper and a little olive oil or butter.
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