Salt-baked Jersey Royals with seaweed butter

Ingredients (serves 3 as a side dish)

• 750g Jersey Royal Potatoes
• 500g plain flour
• 100g salt
• 1 tbsp onion seeds
• 300ml water

• For the butter
• 125g unsalted butter
• 1 tbsp dulse blitzed to a coarse powder

• To garnish
• Mint leaves, picked
• Dill sprigs, picked
• Chive or allium flowers

Method

1. Preheat the oven to 190°C.
2. For the dulse butter, mix the softened unsalted butter with the dulse powder and season with sea salt.
3. Wash the Jersey Royals thoroughly to remove any dirt and grit.
4. Make the salt dough by mixing the flour, salt and onion seeds together, gradually add the water and mix until you have a firm dough. You may not need all the water.
5. Roll the dough until it is large enough to fully cover the potatoes. Arrange the potatoes in the centre of the dough and wrap the dough around them, ensuring they are completely encased and there are no holes in the dough.
6. Bake for 40-50 minutes or until a metal skewer placed into the centre of the potatoes passes through easily with little resistance.
7. Once cooked, remove from the oven and allow to sit for few minutes before opening the salt dough.
8. Pile the cooked potatoes into a serving bowl, topped with a large spoon of dulse butter.
9. Finish with fresh mint, dill, and allium flowers.