A delicious accompaniment to a salad...


700g potatoes

1 tin of anchovies / plant-based option: 2 teaspoons of brown miso

1 medium onion, chopped

30g charlock, roughly chopped

2 tbsp rapeseed oil.


1. Cook the potatoes in salted water until just tender; drain then return to hot pan (off heat) to dry.

2. In the mean time, fry the onions gently for ten minutes.

3. Add anchovies plus oil from tin/miso paste.

4. Continue cooking until anchovies are completely dissolved and coating the onions.

5. Add the charlock and fry for another 5 minutes.

6. Return potatoes to heat, warm through then add charlock. and onion mixture.

Serving suggestion: with Chickweed, beetroot and sesame salad.