Cornish new potatoes: The rise of British seasonal produce

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. And Cornish new potatoes are exactly that; they’re the nation’s first mainland new potato crop of the summer. Many of those producing Cornish new potatoes are third, fourth or even fifth-generation growers, with a strong pedigree of producing a delicious product with a firmly British heritage. But the feeling of going out into the field and harvesting that first crop of the year, for me there’s nothing better.” With ever-growing pressure to reduce the carbon footprint created by air miles and freight needed for the international transportation and importing of fresh produce, products such as Cornish new potatoes are key to keeping our strong agricultural heritage alive. 2 tbsp turmeric 2 tbsp rapeseed oil 8 cauliflower florets 8 stems purple sprouting broccoli 2 red peppers, sliced 8 Cornish new potatoes 2 salmon fillets 2 handfuls watercress or rocket For the dressing 3 tbsp low-fat natural yogurt 2 tsp rapeseed oil 2 tsp lemon juice Zest of 1 lemon 1 tbsp finely chopped fresh tarragon Salt and black pepper, to season Preheat the oven to 200C /Fan 180C/Gas 6.