Pembrokeshire earlies crushed with roasted garlic
This was one of the popular recipes I demonstrated at the launch of ‘Taste Llanwrtyd’ at the Llanwrtyd 2013 Show.
Serves 6
Ingredients
1 head of garlic
1kg Pembrokeshire new potatoes
1 bunch spring onions, thickly sliced
50g Welsh butter (e.g.Shir Gar, Calon Wen, Rachels)
Halen Môn Sea salt and black pepper
Method
Preheat the oven to 200ºC/gas mark 6.
Wrap the head of garlic in a piece of foil and roast in the preheated oven for about 40 minutes, until soft. Remove and leave to cool for a few minutes.
Meanwhile, scrub the potatoes and put them into a saucepan. Pour over boiling water, add salt and simmer until cooked.
Drain the potatoes, add the butter and crush them roughly with a fork. Squeeze out the soft garlic from the cloves into a small bowl and mash using a fork, add to the potatoes along with the spring onions. Mix well before serving.