Jersey Royals with chorizo, broad beans and rocket
by Sarah Randell
At last, Jersey Royal potatoes are here. That must mean it's officially spring and a long hot summer awaits us, surely? The buttery flesh and paper-thin skins of these prized potatoes are the attraction for me and, at the start of the season, I'll just boil or steam them before tossing them with crushed sea salt, pepper, plenty of butter and maybe some chopped mint or parsley, too. Later in the spring I like to mix them with other ingredients. This recipe is a supper in itself for two and includes two other favourites – broad beans and chorizo.
Give it a go and let us know what you think in the comments box below.
JERSEY ROYALS WITH CHORIZO, BROAD BEANS AND ROCKET
- 500g Jersey Royal or other new potatoes
- 1kg broad beans to yield about 200g podded beans (or use frozen if fresh aren’t available)
- 2 tbsp olive oil
- 1 medium onion, peeled and sliced
- 225g chorizo, sliced
- 2 plum tomatoes, deseeded and chopped
- 3 tbsp chopped flat-leaf parsley
- 2 tbsp sherry vinegar
- 2 handfuls of rocket leaves
- Bring a large pan of salted water to the boil and cook the potatoes for 10 minutes. Add the broad beans and cook for a further 3-5 minutes.
- Meanwhile, heat the olive oil in a frying pan and soften the onion for 3-4 minutes before adding the chorizo and cooking for a further 3 minutes, tossing to cook on both sides.
- Drain the potatoes and beans, cool slightly, then thickly slice the potatoes lengthways and add to the onion mixture along with the beans, tomatoes, parsley and vinegar. Season and toss together.
- Add the rocket and toss once more before tucking in.
This recipe also makes a good side for four with roast or barbecued chicken