Nigel Slater’s new potatoes, ham and crème fraîche recipe — theguardian.com

Put a saucepan of water on to boil and find a colander or steamer basket that will sit comfortably over the water. Wipe or rinse 600g of new potatoes under running water, then put them in the steamer basket and cook over the boiling water for 20 minutes or until tender. Test them regularly with the point of skewer. While the potatoes steam, peel and finely dice 1 medium banana shallot. Warm a little butter in a shallow pan and fry the shallot over a medium heat for 10 minutes, until soft and the palest golden brown. Finely chop 3 tbsp of parsley.

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