Jersey Royals with Cheese & Pickle Butter

1. Scoop the room temperature butter into a bowl and beat with electric beaters or a wooden spoon till soft and creamy. Take 50g drained gherkins and finely chop them. Finely grate the Parmesan. Finely chop the dill. Add the gherkins, Parmesan and dill to the butter and beat to combine.

2. Scoop the butter onto a small sheet of baking paper. Use the paper to roll it up into a cylinder around 3cm in diameter. Twist the ends of the paper to seal the butter in the paper. The butter will keep in the fridge for up to a week.

3. To cook the potatoes, put a large pan of salted water on to boil. Scrub the potatoes and chop any large potatoes in half or quarters. When the water is boiling, add the potatoes and bring the pan back to the boil. Turn the heat down and simmer for 12-15 mins till the potatoes are cooked through. A sharp knife or skewer should slide through a potato easily.

4. While the potatoes cook, take the remaining 70g drained gherkins and finely slice them.

5. Drain the potatoes and shake off any excess water. Tip the potatoes back into the warm pan. Dice the cheese & pickle butter and add it to the potatoes. Toss the potatoes and butter together till the butter has melted and coats them. Add the sliced gherkins and drizzle over 2 tbsp brine from the gherkin jar. Toss to mix. Transfer to a warm serving bowl and serve.