Serves 3 Bowl Ingredients: 750g Jersey Royals Pinch of chilli flakes 45g Kalamata olives, halved
Michel Roux’s Jersey Royal, Asparagus & Tomato Tray Bake
Michel Roux’s Jersey Royal, Asparagus & Tomato Tray Bake (Serves 2):
Ingredients:
200g Jersey Royals
Salt & Pepper
Olive Oil
200g Asparagus
200g Mixed Baby Tomatoes
180g Halloumi Cheese
Instructions:
Pre heat oven to 180 C
Cut potatoes into even pieces and place in a roasting tray, season with salt and pepper and drizzle with olive oil. Mix well & place in pre heated oven for 20 mins.
Break off woody ends of asparagus and cut in half. Cut halloumi into approximately a 1cm dice.
Remove the potatoes from the oven and add asparagus and baby tomatoes and season lightly. Return to the oven for 10 minutes before increasing the temperature to 200C. Remove the tray from the oven and sprinkle over the halloumi. Cook for a final 5-7 mins until the potatoes are cooked through and the cheese is caramelised.
Serve immediately with bread and salad.
Other recipes
-
Mediterranean Chicken Bowl with Jersey Royals by onserenasplate -
Michel Roux’s Crushed Jersey Royals with GremolataCrushed Jersey Royals with Gremolata (Serves 2): Ingredients: 250g Jersey Royals Salt Olive Oil Gremolata: 1
-
@veganezer’s Miso and Brown Butter Jersey RoyalsMiso & Brown Butter Jersey Royals Ingredients: – 1kg Jersey Royals, skin on and washed
-
Michel Roux’s Salmon with Seaweed Buttered Jersey RoyalsSalmon with Seaweed Buttered Jersey Royals (serves 2): 300g Jersey Royals Salt 8g Dry dulse seaweed rehydrated and drained 60g Unsalted
-
Trout, Wild Garlic Butter Jersey Royals and Lemony Aioli by thegoodeggRecipe: (Serves 4) For the wild garlic butter: 1 Large handful (about 80-100g) wild garlic, washed
-
Roast Jersey Royals with Wild Garlic and Chive Aioli by pigletsiwigletsServes 2 (with leftover aioli) For the potatoes: 500g jersey royal potatoes Olive oil Sea salt