Pink Firs With Pickled Walnut Salsa Verde And Whipped Feta

Pink Firs With Pickled Walnut Salsa Verde And Whipped Feta

Looking for a recipe to impress and satisfy with equal measure? This stunning Pink Fir dish is elevated comfort eating at its very best. The potatoes provide the perfect nutty, creamy flavour, alongside a zingy salsa verde and tangy feta cheese. This recipe has been generously shared by pioneering Edinburgh bakers Emily Cuddeford and Rachel Morgan.

Emily and Rachel met while working at Edinburgh bakery Lovecrumbs back in 2011, and went on to open their own bakery venture, Twelve Triangles, in 2015. The name comes from the early days of Emily and Rachel’s recipe testing, where hours of painstaking hand-rolling, folding and cutting would leave them with twelve triangles of croissant pastry ready to roll.

There are now six Twelve Triangles sites in Edinburgh and one in the Scottish Borders, each producing pastries, sandwiches, salads and ferments as well as their signature slow, cold-fermented sourdough and a retail range of jams, caramels and granola.

The duo’s mantra is “simple things done well”, which has gained them a “cult following” (The Times) in Edinburgh and beyond, including recently being named one of the twenty best bakeries in the UK by the Financial Times.

Most recently, Emily and Rachel turned their Easter Road bakery into Kitchen Table by Twelve Triangles, a daytime dining space with a menu that celebrates the beautiful, locally sourced ingredients and fantastic suppliers that are the foundation of Twelve Triangles’ bakes.

We are thrilled to have such a fabulous recipe here at Plate & Place – it’s fresh, delicious, and an impressive lunch for friends and family.

Kitchen Table - Twelve Triangles

Recipe for Pink Firs With Pickled Walnut Salsa Verde And Whipped Feta

Julie, our head chef at Kitchen Table, has an allotment where she grows these beautiful pink fir potatoes. This is a dish made to sing their praises boiled then tossed in a hot pan with garlic and oil and quickly dressed in a bright fresh pickled walnut salsa verde.

Serves 4

For the Salsa verde


  • 60g pickled walnuts
  • 50g toasted walnut halves
  • 2 tsp dijon mustard
  • 100g fresh tarragon
  • 80g flat leaf parsley
  • 10g fresh mint
  • Juice 1 large lemon
  • 20g capers
  • 100g extra virgin olive oil
  • Salt & pepper
  • 5 anchovies (optional)


    1. Pick and wash your fresh herbs then finely chop them and add them to a bowl.
    2. Finely chop the nuts, capers and anchovies (if using) and add them to the bowl followed by the oil, mustard and lemon juice.
    3. Taste and adjust the seasoning to your liking.


    For the potatoes


    • 600g pink fir potatoes
    • 1 clove garlic
    • 2 tbsp extra virgin olive oil
    • Salt and pepper


    1. Clean and boil your potatoes in salted water until a knife just slides through.
    2. Drain them and then cut in half.
    3. Mince the clove of garlic and toss this with the potatoes, salt, pepper and oil fry until golden.


    For the feta


    • 100g feta
    • 2 tbsp natural or greek yoghurt


    1. Blend the feta with the yoghurt until smooth.


    To assemble


    • Handful of watercress


    1. Dollop the feta and yoghurt onto your plate.
    2. Use a generous spoon of the salsa verde to dress your potatoes then add these to the plate.
    3. Spoon a little extra salsa verde around the plate and top with watercress.


    Photos by Murray Orr

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