New potatoes should usually be boiled and cooled before making this kind of salad dish, but I much prefer them roasted - with cripsy skin and melt in the middle soft centres. This dish is incredible flexible in terms of what is added to the potatoes. Here I've gone for blanched and cooled green beans, finely sliced spring onions and rocket - but that could easily be blanched and cooled broad beans, finely sliced regular onion or onion chives and a handful of herbs such as tarragon. 

The dressing is a light mustard vinaigrette. Perfect for taking to a BBQ. 

With broad beans on repeat this time of year, I've been on the lookout for new recipes to try. I can't share the recipe here, due to copyright issues, but wanted to share the joy that was Amelia Freer's Broad Bean Salsa, which I prepared and photographed earlier this week. The broad beans are podded, cooked then slipped from their inner jackets, and mixed with cucumber, herbs, onions and capers. For the herbs I made the most of the wilting chives from a few weeks ago, including their teeny purple flowers.

Aubergine is really versatile – it’s just as good cooked into a sauce or a curry as it is smooshed into a dip, or cooked whole. Splitting an aubergine in half and baking or grilling with a miso glaze will however always be my favourite way to enjoy it. If you’ve not tried cooking an aubergine in this way before I highly recommend it.

Wild garlic can be used to replace both herbs and garlic in recipes to great effect, and so it's unsurprising that the use of wild garlic in pesto has been rather ubiquitous amongst the foodies of social media the last few weeks. However there are more to herb sauces than pesto, and you can also used wild garlic for salsa verde, chermoula and chimichurri. Chimichurri is a herb sauce combining parsley, oregano, olive oil, red wine vinegar and chilli, and can usually be found dressing steaks in Argentina.