You cannot beat a freshly dug new tattie!

Scrub thin skinned tatties, thicker skins can be scraped with the blade of a sharp knife. Cut if necessary to a similar size. Cook quickly in salted boiling water till tender. Drain, steam dry and serve.

Butter, extra virgin olive oil, toss with dry toasted oatmeal, sprinkle with flaked sea salt or scatter with freshly chopped herbs like parsley, mint or dill.

Roughly crush tender cooked new tatties with a fork, mix in  fresh lemon zest and a drizzle of olive oil then serve with salads and fish dishes.

Serve warm with curries, or cooled as a salad.

Serves 4 to 6 people

Heat the oil on medium heat, add onions, cook stirring to soften a little. Add mustard and cumin seed and continue to cook till they begin to pop. Stir in the vinegar and seasonings. Toss the steamed warm potatoes into a serving dish. Pour over the dressing and stir well to coat. Cover and leave to infuse flavours. Serve freshly made.