Jersey royals, radish, sorrel & soda bread

by Luke Hawkins

Perfect potatoes, seasonal greens and homemade bread from Luke Hawkins of The Globe


500ml cream
1 lemon
200g parsley, leaves picked
250g sorrel
150ml rapeseed oil
450g Jersey royals
1 bunch of heritage radishes
100g butter

For the soda bread:
300g wholemeal flour
50g oats
7.5g bicarbonate of soda
5g table salt
300g buttermilk
100g milk
50g black treacle
25g butter, plus extra for buttering moulds


To make the bread, in a large bowl, mix together the flour, oats, bicarbonate of soda and table salt. In a separate bowl, mix the milk and buttermilk, then allow to come up to room temperature. Melt the butter and treacle.

Add the treacle and butter to the buttermilk and milk mixture. Add the wet ingredients to the dry and mix well by hand.

Line 4 small dariole moulds with butter, then pour in the mixture. Seal with parchment paper followed by foil, then bake for 10 minutes at 180C. Take the foil off and continue to bake for a further 10 minutes. Test by taking one out of the mould and tapping the bottom of the loaf. It should sound hollow.

For the sour cream, whip the cream to a soft peak, add the juice of the lemon and season to taste.

For the sorrel oil, blanch the parsley and 200g sorrel in boiling water, then refresh in iced water. Squeeze out any excess water and place in the blender. Blend with the rapeseed oil until bright green. Allow to drip through muslin cloth for 1-2 hours until all the oil is drained.

Boil the potatoes in salted water until a knife can go through them easily.

Wash the radishes in cold water. If the tops are in good condition, keep them on. Slice some of the radishes and cut others into chunkier pieces.

To serve, re-heat the potatoes in 100g butter and 100ml water, add a few of the radishes and finish with the remaining 50g sorrel. Break up the soda bread or leave whole—that’s up to you. Plate all the elements as you wish.