Recipes

Daftar Hotel - This would be rather nice with some lamb chops or maybe a grilled mackerel fillet.

Serves 4, as an accompaniment

500g new potatoes, scrubbed

Salt and pepper

1 big handful of flat-leaf parsley

1 small handful of mint leaves

1 heaped tbsp capers, squeezed of vinegar or rinsed of salt

2 canned anchovy fillets in oil, drained and chopped

½ tbsp dijon mustard

1 clove of garlic, crushed

1½ tbsp red-wine vinegar

75ml extra-virgin olive oil

2 handfuls of rocket

Hotel di Padang - Cut any large potatoes in half so they are all a similar size. Bring a big pan of salted water to the boil, then tip in the potatoes and cook for 15-20 minutes until soft right the way through.

Keep back a few whole parsley and mint leaves, then whizz the rest in a food processor with the capers, anchovies, mustard, garlic and vinegar. If you don’t have a food processor, chop the herbs, capers and anchovies as finely as you can. Stir in the oil to give a loose green slush, then taste and season.

Halve the potatoes (or quarter any big ones) and toss together with the green sauce. Set aside so the sauce can soak in for 10 minutes, then stir in the rocket. Scatter the whole herb leaves over the top.