Delicious dish 1

April showers bring…well…there haven’t been any yet. So, in turn, there may be no May flowers. Instead, there has been sunshine, lollipops and BBQ goodness.

Having transformed myself into a typical Brit after more than three-years in London-land, I have taken to wearing vest tops, showing off my white legs and trying to suntan as soon as the first rays come out.

This year has been no exception and, come the 24 degree weather on Friday, the first BBQ plans were officially cemented. All over East London’s trendy rooftops sat too-cool kids, in too-cool sunglasses to protect themselves from the smoky wafting of many an evening grill. I was not too-cool sunglasses clad, but I was eager to try out some new recipes.

The new summer staple will, for me, be my fresh and feisty potato salad – I have tried to explain it below, but as I never really measure anything, I would simply recommend bunging the listed ingredients into a bowl and giving it a go.

As the stunning sunshine continues – and as my family in Canada languish in ever-lasting snow piles – feel free to taste this recipe and comment away…

You’ll need:

• 800 grams new potatoes
• 3 eggs
• Hefty pile of coriander
• LARGE dollop mayonnaise
• Generous dash of paprika (smoked or otherwise)
• Sprinkle of seasoning

To make:

Boil potatoes and eggs – preferably separately, in two different pans. Cook potatoes until soft but not overdone. Drain potatoes. Once eggs have sufficiently bubbled away, drain and cool under tap. Shell (because shells aren’t tasty) and chop finely. Also chop up the hefty pile of fresh coriander. Combine eggs and potatoes in nice large bowl, and add LARGE dollop of mayonnaise (none of that low-fat stuff – enjoy your food!). Stir up and add in hefty pile of coriander, generous dash paprika, and a sprinkle of seasoning. Mix, mix, mix away and eat, eat, eat with something smoky and tasty from that April (or for Canadian readers, June) BBQ.

And stay tuned for my recipe for rather scrumptious stilton and paprika burgers…mmmmm…