1. Butter a 9-inch square baking dish. 2. In a large saucepan over medium-high heat, combine the potatoes and a generous pinch of salt with cold water to cover by at least 1-inch. Bring to a boil, ...

Charlie Hibbert, head chef of Thyme at Southrop Manor Estate in Gloucestershire, has created this springtime dish, which makes an ideal brunch or lunch. Place a medium pan of salted water on to boil.

In a medium saucepan, melt butter over medium heat, add flour and stir for 2 - 3 minutes. Slowly pour in milk and mix using a whisk to prevent lumps; add dijon mustard, salt, and pepper. Bring to a ...