Let’s get cooking!

• Step 1 of 4

  FOR THE CRISPY BABY POTATOES

  Pour the oil into a small saucepan with the garlic and herbs. Place over a high heat until the herbs and garlic start to sizzle, then turn down to low and leave to infuse while you cook the potatoes.

  Tip the baby potatoes into a saucepan filled with cold water. Heavily season with salt and place over a high heat, bring to the boil and turn down the heat to medium.

  Simmer the potatoes for 20-25 minutes until completely tender. Drain into a colander and place back over the pan you cooked them in.

  Preheat the oven to 220ºC / 200ºC fan. Tip the potatoes onto a baking tray and use the base of a mug to smash them flat. Brush the flat potatoes with the infused garlic and herb oil before popping into the oven for 40 minutes to start to crisp up.

  After 40 minutes, give the crispy potatoes a turn and return to the oven for another 20 minutes until crispy and golden brown all over.

• Step 2 of 4

  FOR THE WHIPPED BRIE

  Use a sharp knife to remove the white rind from the outside of the brie. Cut the cheese into small pieces and chuck into a stand mixer with a paddle attachment.

  Whip on a medium speed until light and fluffy.
• Step 3 of 4

  FOR THE SALAD

  Very finely slice the sugarsnap peas and radishes. Pick the parsley, mint and dill into a bowl. Slice the chives thinly and add into the bowl too with a pinch of salt.

  Tip the sugarsnap peas and radishes into the bowl too and give everything a good mix together with a light drizzle of olive oil.

• Step 4 of 4

  TO ASSEMBLE

  Spread the whipped brie over the base of your serving plate and give it a light drizzle of honey. Pile up your crispy Nanna Tate Baby Potatoes on the brie and add a large handful of herby salad.

  Garnish with some shallot rings, the pancetta, and a final sprinkle of flaky sea salt.