Raspberry jam doughnut

Cooking time: 1 hour

SERVES: 10
Difficulty: difficult

Ingredients

-1kg of New Potatoes.
-1 Bunch of Mint.
-10g Salt.
-30g Sunflower.
-25g Unsalted Butter.
-4 Cloves of Garlic.
-2 Sprigs Of Rosemary.
-2 Sprigs of Thyme.
-Cracked Black Pepper.
-50g parsley.
-2 preserved mini lemons.
-15g Capers.
-20g white wine vinegar.
-50g extra virgin olive oil.
-flaked Salt & Cracked Black Pepper.

Method

-Place your spuds with your half a bunch of mints, 10 g of salt, three cloves of garlic, one sprig of rosemary, one sprig of thyme into a medium saucepan, covered with water and simmer for 20 minutes.
-Into a blender blitz, together 50 g of parsley, the other half of the bunch of mint picked, zest of two mini preserved lemons, capers, white, wine, vinegar, extra-virgin, olive oil, flaked salt, and cracked black pepper.
-Take the potatoes out of the water and place on a tray to cool slightly, then crash with the back of a small saucepan and set aside for caramelisation. In a large frying pan place your oil and bring up to medium high heat, Fry your potatoes, either side until golden brown and crispy then Add your butter bring to a foaming stage and place in the rest of your Aromatics into the pan.
-Season with a good sprinkle of salt and pepper and served alongside your green herbaceous dip.