Roasted shallots with olives, bay & balsamic
These sticky shallots are delicious with vegetarian sausages and creamy mash
New potatoes with spinach & capers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g new potatoeshalved
- 1 tbsp olive oil
- 2 tbsp butter
- 100g spinach
- 2 tbsp caperdrained and rinsed
- zest and juice 1/2 lemon
Nutrition: per serving
- kcal175
- fat9g
- saturates4g
- carbs18g
- sugars2g
- fibre3g
- protein3g
- salt0.6g
Method
step 1
Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 15 mins until they are tender but still hold their shape, and you can insert a cutlery knife easily.
step 2
Drain the potatoes and allow to steam-dry. Heat the oil with 1 tbsp of the butter in a large frying pan over a medium-high heat. Once the butter is foaming, add the potatoes, cut-side down, and fry undisturbed for 5 mins until golden.
step 3
Add the remaining butter along with the spinach, capers, lemon zest and juice. Stir everything together for a few mins so that the potatoes are coated and the spinach has wilted, then season to taste with salt and black pepper.
