Ingredients:

125g Alexanders, stalks and green parts separated

700g potatoes, cleaned and cut into roughly 2cm square pieces

500ml chicken/vegetable stock

200ml white wine

Extra virgin olive oil

Sea salt (less if using stock cube)

Method:

1. Roughly chop the alexanders stalks and leaves, reserving a small handful of the greenery, then gently sweat in half the olive oil for 20 minutes.

2. Add the potatoes and stock, bring to boil then simmer for 15 minutes.

3. Add the wine and cook for a further 15 minutes.

4. Serve with a sprinkling of the reserved chopped leaves. If you find the flavour alexanders too strong, cook until it mellows further: the bitter aromatic compounds causing this evaporate during cooking.  If you like this flavour, reduce the cooking time!