Guest Chef: Andy Booth-McCabe whips up a salad that is hard to beet
Start by making the dill oil in advance – it will last up to two days. To do this, place the ingredients in a container and use a stick blender to blitz them together. If you wish, you can pass the mixture through a coffee filter or fine cloth to remove any bits. Pre-heat the oven to 185C/165C Fan/360F/Gas Mark 4.5. Place the diced pancetta on a baking tray and cook in the oven until crisp. Bring a small pan of salted water to the boil and cook the peas. Wash and cut the potatoes; place in salted water and boil until soft. When ready, crush together with butter then add the pancetta and pea...
Source: pressandjournal.co.uk