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Mint and new potatoes are a summer classic. Scrub, chop and boil new potatoes till tender, then drain and toss with butter and chopped mint.
Scrub some carrots, quarter them lengthways then toss in a roasting tin with a plash of olive oil, some salt, pepper and a scattering of carraway, cumin or fennel seeds. Roast in a hot oven for 30 mins and squeeze over some lemon juice to serve.