大象传媒

Jersey Royal New potatoes with chorizo and seasonal veg.

This is great served with some crusty bread and a crisp glass of wine. British summer in a bowl.

Recipe:- (serves 3-4 people)

- 500g of Jersey Royal New potatoes halved or quartered depending on size.
- Approximately 12 - 14 fresh broad beans double podded once before and second layer after cooking.
- 1 courgette chopped into half shaped moon size .
- A couple of good handfuls of frozen petit pois peas, defrosted .
- Half of a ring of chorizo sliced again into half shaped moons.
- A couple of handfuls of cherry vine tomatoes, halved or quarters depending on size (I used red and yellow for extra colour and flavour).
- 2 Cloves of garlic finely chopped .
- A good glug of rapeseed oil or olive oil.
- A pinch of salt and cracked black pepper.
- A handful of fresh flat leaf parsley and chives chopped.
- Some fresh pea shoots to finish.

Method:-

- Place the new potatoes into boiling water and par boil until a fork can go through but not to overcook.
- In boiling water (I used the same saucepan) with a small strainer on top of the potatoes cook the broad beans for a few minutes.
- Take the broad beans out and rinse under cold water and de-pod the second layer.
- Drain the Jersey Royal potatoes but do not rinse and leave to one side.
- In a frying pan, place on a medium heat and put in a glug of rapeseed oil.
- Add in the courgettes and stir for about a minute or two then add in the chorizo.
- Add the tomatoes and garlic and stir.
- Add the broad beans, peas and stir again.
- Sprinkle in the fresh herbs.
- Serve with a few pea shoots on top and you are done.

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