Rocket And Broad Bean Potatoes Recipes

CREAMY POTATO SALAD WITH BROAD BEANS

Steps:

• Heat a pan of salted water; once boiling, add the broad beans. Bring the pan back to the boil for 2 mins, then lift the beans out with a slotted spoon into a bowl of cold water. Tip the potatoes into the pan, then boil for 15-20 mins or until tender. Drain and leave to cool. While the potatoes are cooking, put the onion into a shallow bowl, splash with the vinegar and scatter over the sugar, then leave to soak. Pop the beans out of their jackets.
• For the dressing, mix the soured cream, chives, mustard, 1 tbsp water and plenty of seasoning, measure 2 tsp of the vinegary juices from the onion, then stir to combine. Taste and add more of the vinegar if you like, then discard the rest. Peel the skins off the potatoes if you like, then cut them in half or into quarters and toss with the dressing and onions.

CROSTINI WITH PEA PURéE, ROCKET & BROAD BEANS

Steps:

• Cook the broad beans in a pan of boiling water for 4 mins until just tender. Drain, cool under cold running water, then drain and set aside. In the same pan, fry the peas in half the butter until just cooked. Allow to cool, then blitz with a hand blender or in a food processor with the mint, yogurt and seasoning until smooth.
• Heat oven to 180C/160C fan/gas 4. Melt the rest of the butter in a small pan, stir in the dill, then brush over the slices of bread. Bake for 10-12 mins until the bread is crisp and golden.
• Spread some pea purée onto each slice, then top with rocket, broad beans and radishes. Use a potato peeler to shave pecorino on top. Drizzle with olive oil, if you like, before serving.

ROCKET AND BROAD BEAN POTATOES

Steps:

• Preheat the oven to 220°C/425°-450°F/gas mark 7-8.
• Scrub the potato skins until they are clean and prick all over with a fork; sit the whole potatoes directly in the centre rack of the oven and cook for 1 hour and 15 minutes, or until very tender; remove the potatoes from the oven and allow them to cool for 10 minutes.
• Put the rocket (or baby spinach leaves), broad beans, blue cheese, garlic and basil in a food processor and pulse a few times or until it is roughly chopped and still chunky.
• Cut a deep cross in the top of each potato and gently open the potato using a knif or small spoon; spoon the rocket and broad bean mixture into the centre of each potato; sprinkle the chopped bacon (if using) on top, dividing it evenly between the four potatoes, and return the potatoes to the oven for 10-15 minutes, or until the cheese has melted, the filling has heated through and the bacon has cooked.
• NOTE: If using the bacon, you may like to half cook it in a pan before adding it to the potatoes.