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Ingredients
  • 10 Desiree potatoes (about 1.6kg), unpeeled
  • 500 gm rock salt
  • 1 small bunch young cavolo nero, stalks removed, leaves coarsely chopped
  • 3 small spring onions, thinly sliced
  • 200 ml pouring cream, warmed
  • 50 gm softened butter
  • ½ cup flat-leaf parsley, coarsely chopped (firmly packed)
  • subheading: For drizzling: extra-virgin olive oil:
  • To serve: crusty bread
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