Serves 2 Prep time: 5 minutes Cook time: 20 minutes Ingredients: 500g Jersey Royal potatoes 300g
750g Jersey Royals cut in half
Oil for roasting
2 large leeks sliced
4 boneless salmon fillets
200g asparagus (trimmed to remove any tough, woody ends)
200ml creme fraiche
Heat the oven to 200C
Place the Jersey Royals on a baking tray. Drizzle in oil, season with salt and pepper and use your hands to ensure they’re coated.
Roast the potatoes for 10 minutes.
Add the chopped leeks to the tray with a little more oil. Mix until coated.
Return to the oven for 12-15 minutes, the leeks should have softened.
Pat the salmon dry, season with salt and pepper and add to the baking tray, skin side down amongst the potatoes and leeks.
Arrange the asparagus over the top of the potatoes and leeks.
Return to the oven for 7 minutes.
Remove from the oven, set the salmon and asparagus aside on a plate.
Stir the creme fraiche into the potatoes and leeks until spread evenly. Season with salt and pepper.
Return the salmon and asparagus to the baking tray and place in the oven for a further 7 minutes, or until the salmon and potatoes are tender.
Jersey Royals with Crispy Chorizo and Manchego Cheese by Matt Healy
BBQ Jersey Royals with Fire Roasted Harissa and Yoghurt by Helen Graves
Ingredients: 3 dried cascabel chillies 1 chipotle chilli 1 pasilla chilli 1 red pepper 6 red
Aloo Ki Sabzi by Romy Gill
Serves 3: 300g Jersey Royals, cut in circles 3tsp Sunflower oil 1tsp Cumin seeds 75g Shallots,
Nduja Butter Smashed Jersey Royals by Hannah Hall
Ingredients: – 30g Nduja – 45g Butter – 2 – 3 tbsp olive oil – 1
Spring Jersey Royal, Wild Garlic & Ricotta Tart by Clodagh Mckenna
Ingredients: 300g Jersey Royal potatoes 500g block shortcrust pastry 50g asparagus tips, cut into 2cm lengths 40g watercress 40g baby
Wild Garlic Butter, Minted Jersey Royals, Melted Raclette Cheese, Gherkins and Charred Sugar Snap Peas by Anna Barnett
Feeds 4 Preparation time -10 minutes Cooking time – 15-20 minutes Ingredients: 500g Jersey Royals-