Prep: 10 minutes
Cooking: 50 minutes
Serves: 2

  • 500g Jersey royal potatoes
  • 100g fresh broad beans
  • 1 bunch of asparagus
  • Oil for cooking
  • For the sauce:
  • 5 sprigs of tarragon, leaves only
  • Leaves from 2 sprig of oregano
  • 2 tablespoons of parsley leaves
  • 1 fresh garlic clove
  • 2 tablespoons of good quality olive oil
  • Juice from 1/2 lemon
  • Large pinch of salt
  • 100g watercress (plus extra for service)
  • 2 tablespoons of pumpkin seeds

Method

Preheat the oven to 200C
Boil the potatoes whole in salted water until just cooked (10-15 minutes)
Add the broad beans for 2 minutes and drain
Remove the potatoes and cut in halves or thirds, depending on their size
Place on a baking tray, drizzle with plain oil and sprinkle with a little salt and bake for 20 minutes or until golden and crispy
Peel the broad beans (optional) and blend the sauce ingredients
Preheat a little oil in a frying pan and fry the asparagus for 3-4 minutes until starting to colour
Serve everything on a platter with extra sauce on the side

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