elly curshen

Using Jersey Royals in a salad like this feels like a celebration of the season, says Elly Curshen.

Jersey Royal salad with broad beans, peas, radishes, mint & English goat’s cheese

500 g Jersey Royals, scrubbed, halved lengthways

tbsp sea salt flakes

tbsp extra virgin olive oil

g frozen Essential Petits Pois

75 g Frozen Essential Baby Broad Beans

radishes

g goat's cheese

Step 1

 Put the potatoes in a large saucepan. Cover
with cold water and place over a high heat.
Bring to the boil, then add the sea salt flakes.
Cover with a lid, reduce to a simmer and cook
for 15-20 minutes, until the potatoes are tender.
Use a slotted spoon to remove the potatoes
from the water and place in a bowl. Dress with
1 tbsp oil and the lemon juice, then toss. Set
aside to cool completely

Step 2

Return the water to the boil and add the
frozen petits pois and broad beans. Cook for
3-4 minutes, then drain into a colander and
run under cold water to halt the cooking
and cool completely. 

Step 3

Tip the peas and beans back into the empty
pan and use a potato masher to gently crush
them. This stops them falling to the bottom
of the salad. Add the crushed vegetables and
lemon zest to the dressed potatoes and season
with black pepper. Toss together.

Step 4

 Slice the radishes thinly, then pile up, a few
at a time, and cut into fine matchsticks. Rip
any larger mint leaves. Combine most of the
radish and mint with the vegetables, gently
toss together, then tip onto a serving dish. Using 2 teaspoons, scatter the cheese in
small pieces over the salad. Sprinkle over
the reserved radish and mint. Drizzle
over the remaining 1 tbsp olive oil, then
finish with freshly ground black pepper.

Beans and pulses are good sources of protein and fibre so if you are cutting down on meat and fish, they can be useful dietary additions too when cooking with leftovers, suggests Elly Curshen

Creamy beans & greens on toast 

tbsp extra virgin olive oil, plus extra for drizzling

spinach (or kale, cavolo nero, watercress or rocket)

tbsp Cooks’ Ingredients Cacio e Pepe Paste

slice/s thick slices bread (sourdough, bloomer or ciabatta work well)

½ lemon, juice

Cooks’ Ingredients Pul Biber,

Heat the oil in a frying pan, then add the
garlic and spinach (or other greens). Sauté over
a medium heat until wilted. Mix in the beans. 

Stir in the cacio e pepe paste so the beans
and greens are well coated. Heat for
1-2 minutes, until piping hot throughout

Toast the bread, drizzle with olive oil, then
pile the creamy beans and greens on top.
Squeeze a little lemon juice over the dish, then
season. Sprinkle with the pul biber or fresh chilli
(if using) to finish.

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Jersey Royal salad with broad beans...

Creamy beans & greens on toast

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Jersey Royal salad with broad beans...

Creamy beans & greens on toast

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