I am an omnivore and always have been, apart from that one time in uni when I didn’t eat meat for a few months because I was the true definition of student skint (a rite of passage), however there is one meat which is so delicious it’s always intimidated me because I think I will ruin it: lamb.

I am starting to set myself bigger and bigger culinary challenges, starting with this weekend’s trimmed leg of lamb steaks, but before I get down to the main event, I am going to first introduce my two side dishes, the first of which being new potato with a shallot and parsley vinaigrette.

Alas this recipe is not mine, it belongs to one Jamie Oliver whom I trust with all things food related and this recipe did not disappoint. I chose to go with his recipe and add a few changes, than go it alone because potatoes, as potato-y as they are is a produce with which I am very familiar with and as I was cooking lamb, I wanted the side dish to be a sure winner. So thank you, Jamie.


– 250g new potatoes, scrubbed, potatoes are at their absolute best when from an organic source, that taste cannot be beaten!
– 1 shallot, finely chopped
– Small handful of curl-leaf parsley
– 1tbsp honey mustard
– 1/2tbsp reed wine vinegar
– 1tbsp extra virgin olive oil


– Set the potatoes onto a rolling boil and leave for 25 minutes
– In a small bowl, mix the mustard, vinegar, and olive oil together before adding the shallots and parsley, mix well.
– When the potatoes are done, drain and slice in half, in stir well and serve.