Baby new Potatoes in Rock Salt Crust

• 250 g (9 oz) rock salt
• 3 free range egg whites

Baking tiny new potatoes in a salt crust may seem a little excessive. However, not only does it make for an unusual and dramatic presentation but the sealed-in flavours become really intensified – moist and garlicky without being excessively salty.

Preheat the oven to 230°C/450°F/gas mark 8