Galton Blackiston offers a twist on potato salad, adding a range of ingredients including an oozing poached egg. Most good fishmongers stock samphire which makes a nice, crunchy addition. Have a look at our collection of samphire recipes for more dishes using this sea vegetable.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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Bring a pot of water to the boil. Wash the samphire and then blanch in the water for 30 seconds, refresh in ice water and drain
225g of samphire
Place the new potatoes in a large pan and cover with cold water. Add the lemon and a sprig of mint and place over a high heat. Bring to the boil and cook for 10-15 minutes or until the potatoes are slightly tender, drain and set aside to cool
500g of new potatoes
1 sprig of fresh mint
Heat a large frying pan over a medium heat. Once the pan is scorching hot, add a little rapeseed oil and then the shallots and garlic. Turn the heat down and fry gently until the shallots and garlic colour. Add the bacon and fry until the bacon starts to caramelise
2 garlic cloves
175g of smoked bacon
Add the potatoes into the pan and fry until lightly coloured. Finally, add the samphire and broad beans and fry for a further 2 minutes. Season with a little salt and pepper to taste and keep warm
125g of broad beans
Bring a large pot of water to the boil. Add a tbsp of vinegar to the boiling water. Crack the 6 eggs into 6 small cups. One by one, drop the eggs into the water - to poach will take around 3 minutes per egg - swirling the water to create a whirlpool effect. Remove the eggs from the pan using a slotted spoon
1 tbsp of white wine vinegar
To serve, divide the new potatoes, bacon, broad beans and samphire into 6 bowls, place a knob of butter on the potatoes in each bowl. Finish with a poached egg served on top
6 knobs of unsalted butter
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