Please select the vegetable you want to cook with from the drop-down box.
• 6 chive flower heads
• 125g unsalted butter at room temperature
• 500g new potatoes scrubbed clean
Boil the potatoes in salted water until cooked. Wash chive flower heads and pat dry. Break up chive flower heads and fold into the butter. Add as much as you like to the hot potatoes to melt over them and serve. Wrap the rest of the chive flower butter in cling film and refrigerate. You can use it on other dishes such as fish and shellfish or just with bread and cheese.