Tomorrow is St George’s Day in honour of the patron saint of England. Sensible people keep trying to tell me that the romantic imagery of dragon-slaying has little to do with the real St George, but I find it hard to accept that an entire childhood spent reading trashy tales of dashing knights, fire-breathing dragons and fair maidens was all for naught.

Let us, at least, believe, as they did in the Middle Ages, that St George embodied that outmoded word, chivalry. So perhaps the male readers of this column (and I know I have many, thanks to your gallant correspondence) should take the opportunity in the near future to cook for the fair maidens in their lives.

To that end, I suggest a St George’s Day feast of Cornish crab — one of England’s finest ingredients — and Jersey royal potatoes in a light, fresh springtime salad.

Both are splendidly seasonal and self-indulgent choices for a romantic meal. Jersey royals, in fact, may have even more special attributes than previously imagined. According to a recent report, the Register Office in Jersey has recorded an average of 170 more births a year between January and March — nine months after the island’s potato season, which runs from April to June. The marketing people immediately claimed aphrodisiacal status for the spud in question. Sadly, the report was released in time for April Fools Day — so there goes another romantic fairytale down the gurgler.

Ingredients
Prep: 15 min
Cook: 15 min

Serves two

300g Jersey royals
2tbsp extra virgin olive oil
1tbsp lemon juice
Sea salt and pepper
1tbsp of chopped fresh mint or parsley
100g rocket leaves or cress
2 ripe tomatoes
200g fresh crab meat
1tsp capers, rinsed
1 lemon, quartered

METHOD

Scrub the potatoes and cook them in simmering salted water for 15 to 20 minutes or until tender. Drain them well and cut into bite-sized chunks or slices.

Whisk the olive oil with the lemon juice, sea salt and pepper, toss the potatoes and mint or parsley in the dressing and leave to cool for 10 minutes or so.

Wash and dry the cress or rocket leaves. Cut the tomatoes in half, then squeeze out and discard the seeds and juice. Roughly chop the flesh.

Lightly toss the crab meat, cress or rocket leaves, tomato and capers with the potatoes, and divide between two dinner plates. Garnish with the lemon quarters.

Serve with crusty bread and a glass of chilled riesling or champagne.

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