Watercress salad with boiled Jersey Royals, roast shallots & pickled radish
Make the most of springtime Jersey Royals in this vibrant salad, with roasted shallots, pickled radish, mint and watercress
Asparagus with peas, mint & Jersey Royals in wild garlic butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a side
Skip to ingredients
- 300g Jersey Royal potatoes
- handful slivered almonds
- 75g softened butter
- small handful wild garlicleaves, very finely chopped (or 1 crushed garlic clove)
- 1 tbsp mintleaves
- 250g freshly podded peas
- drizzle olive oilfor frying
- ½ lemonzested and juiced
- A bunch of asparagus
Nutrition: Per serving
- kcal297
- fat24g
- saturates11g
- carbs8g
- sugars3g
- fibre6g
- protein10g
- salt0.4g
Method
step 1
Bring a large pan of water to the boil and cook the potatoes for 8-10 mins or until tender. Drain.
step 2
Toast the slivered almonds in a dry frying pan until golden. Set aside.
step 3
Mix together the butter, wild garlic leaves and mint (you can blitz in a food processor, if you like). Set aside.
step 4
Cover the peas with boiling water for 30 seconds, then drain and immediately plunge into cold water.
step 5
Heat the olive oil in a large lidded saucepan over a medium heat. Add the asparagus and a good pinch of sea salt and shake to coat in the oil. Put the lid on and cook the asparagus over a low to medium heat, shaking the pan to move the spears around, about 4 mins. Remove the spears from the pan and immediately plunge into iced water.
step 6
Melt the garlic butter in the pan and squeeze in the juice of the lemon. Stir the potatoes, asparagus and peas into the butter untiul warm. Tip everything onto a serving dish and grate over some lemon zest. Top with the toasted almonds.
