Grilled potatoes with chive flower dressing

There is something very enjoyable about using edible flowering plants and herbs from the garden. Grabbing a handful of this herb or that flower is all part of the creativity of cooking and eating outdoors, and can produce really exciting and unexpected results.

Prepare the barbecue. Boil the potatoes in a large pan of lightly salted water for about 10 minutes, or until just tender. Meanwhile make the dressing by whisking the vinegar with 75ml/5 tbsp of the oil, then stirring in the chives and flowers. Drain the potatoes and cut them in half horizontally. Season to taste.

Once the flames have died down, position a grill rack over the coals to heat. When the coals are medium-hot, or with a moderate coating of ash, toss the potatoes in the remaining oil and lay them on the grill rack, cut-side down. Leave for about 5 minutes, and then press down a little so that they are imprinted with the marks of the grill.

Turn the potatoes over and cook the second side for about 3 minutes. Place the potatoes in a bowl, pour over the dressing and toss lightly to mix.

Grill the tomatoes for 3 minutes, or until they are just beginning to blister. Serve with the potatoes, which can be hot, warm or cold.

Serves 4-6
900g/2lb salad potatoes, such as charlottes, Jersey royals or French rate
15ml/1 tbsp champagne vinegar
105ml/7 tbsp olive oil
45ml/3 tbsp chopped chives
About 10 chive flowers
4-6 small bunches yellow cherry tomatoes on the vine
Salt and ground black pepper