Add 1kg of new potatoes to a large saucepan, cover the potatoes with cold water and add a little salt to the water.

Place the pan on the stove over high heat and cover with a lid.

Once boiling, reduce to a simmer and cook for 3-4 minutes.

After 3-4 minutes, turn off the heat, put the lid back on, and let the potatoes sit in the hot water for 15-20 minutes.

While potatoes cook, thinly slice half a bulb of fennel.

Squeeze the juice of half a lemon over the fennel to prevent browning, then mix and set aside.

Pick the leaves from a small handful of parsley and a small handful of dill, removing the woody stems.

Roll the parsley leaves into a tight bunch and slice finely, then give the pile a 90° turn and chop through a few more times.

Tear the dill fronds into smaller pieces with your fingers.

Trim and finely slice the green tops of 3 large spring onions.

Save the parsley and dill stems, fennel trimmings, and spring onion scraps.

Add the saved herb and veg scraps to the saucepan with the potatoes (still sitting in hot water).

After about 15-20 minutes total in hot water, check doneness by piercing a medium and large potato with a fork - they should be cooked but firm.

Drain the potatoes and let them cool for 5-10 minutes until they can be handled.

(Optional) If you don’t like skins, scrape them off gently with a small knife.

Cut the potatoes into large chunks.

Add the potatoes to a bowl with the sliced fennel.

Season with a little salt, cracked black pepper, and 50-100ml extra virgin olive oil.

Mix thoroughly to coat all potatoes with seasoning and oil.

Add the chopped parsley, torn dill, and sliced spring onions.

Mix everything together gently.

Taste and adjust seasoning - add more olive oil, lemon juice, salt, or pepper as needed.