Ingredients: 3 dried cascabel chillies 1 chipotle chilli 1 pasilla chilli 1 red pepper 6 red
Prep time: 5 minutes
Cook time: 20 minutes
500g Jersey Royal potatoes
300g soft cooking chorizo
10 cherry tomatoes
Handful of rocket
50g unsalted butter
1 bunch of mint
Crack the mint stems and leaves between your fingers to release the flavour.
- Add the Jersey Royals to a large saucepan with a pinch of salt. Cover with cold water
and bring to the boil. Add the butter and a handful of mint to the pan and boil for
around 15 minutes. Drain and slice the potatoes in half.
- Slice the chorizo into small discs and gently fry in a pan. When caramelised, return
the halved potatoes to the pan and toss the pan to coat the potatoes in the chorizo
- Lay some greaseproof paper onto a board and lay out the potatoes and chorizo.
Slice the tomatoes in half and place on top. Scatter with the rocket and then, using a
peeler, peel the Manchego into thin ribbons over the top. Finally, drizzle with house
dressing and finish with a sprinkle of salt.
BBQ Jersey Royals with Fire Roasted Harissa and Yoghurt by Helen Graves
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-
Salt-Baked Jersey Royals by Will Holland
Serves 4 For the smoked Jersey Royal purée 600g Large Jersey Royals 100ml Smoked oil 50g