As a new mother and (grounded) aerialist during a pandemic I had to find something new to entertain not only me but my baby! Whilst I love the outdoors I never had time for gardening. I’ve now started to enjoy growing herbs, veggies and flowers and watching my son discovering different textures, smells and colours in our garden. He loves watching tree leaves, so placing him under a tree gives me time to weed, dig and grow seedlings.

Together we have planted parsley, chives, chervil, borage, sorrel, garden cress, and salad burnet, in order to make a famous German green sauce.


For the sauce and accompanying dish, you will need:

8 eggs
1 teaspoon of walnut oil
3 teaspoons of lemon juice
2 cups of sour cream
12 ounces of the herbs, in roughly equal measure
12 young potatoes
pepper and salt to taste

Set six of the eggs aside. Boil two eggs hard. Remove the hard yolks of the two eggs into a bowl. Mash the yolks with the oil into a smooth paste and add the lemon juice. Then add the sour cream, the herbs, salt and pepper and put the whole mix through a blender. Process until the herbs are reduced to small pieces and the sauce looks green. Chill.

Boil the potatoes and the remaining eggs.

Pour the cold sauce over the warm potatoes and serve with the remaining 6 hardboiled eggs cut in half.