500 g potatoes

3 teaspoon Culinary Lavender

3 springs fresh rosemary

2 tablespoons unsalted butter

1 teaspoon finely chopped rosemary

Sea salt and freshly ground black pepper

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Scrub the potatoes and cut unpeeled potatoes into large chunks. place in saucepan, and cover with water. Add 1 teaspoon of the Culinary Lavender and rosemary springs. Bring to the boil and cook till tender, but still holding shape. Drain, leaving the lavender clinging to the potatoes.

Melt the butter in a heavy-based saucepan. Add the drained potatoes, chopped rosemary and remaining Culinary Lavender and toss gently until the potatoes are hot and coated with the butter and hearts. Sprinkle with sea salt and freshly ground black pepper.