1、Jersey smash

Crushed and roasted Jersey Royals with spring onions make a great alternative Sunday lunch side to your usual roast potatoes

Jersey smash recipe

Ingredients

  • 800g Jersey Royal potatoes, scrubbed, larger ones cut in half
  • 2 tbsp chicken fat (reserved from roasting a chicken)
  • bunch spring onions, finely sliced

Method

Add the potatoes and cook for 12-15 mins until tender. Drain , then return to the pan and use a masher to smash them up, but don’t fully mash them.
  • Heat the fat in the chicken’s roasting tin in the oven. Once hot, add the potatoes. Toss them in the fat and juices, then season generously. Return the tin to the oven and roast for 20 mins.
  • Remove from the oven and mix in the spring onions. Return to the oven for 5 mins before serving.

  • https://www.truecookbook.com/recipe/jersey-smash-8575/

    2、Turnip & butternut smash

    For an alternative to mashed potato or served with another potato dish, try crushing up root vegetables with plenty of butter and nutmeg
    Turnip & butternut smash recipe

    Ingredients

    Method

    1. Put the vegetables in a large pan, cover with water and bring to the boil. Simmer for 15 mins or until the vegetables are very tender, then drain.
    2. Leave the vegetables to steam dry in a colander for a few mins, then return to the pan. Add the milk, butter and nutmeg, then season. Crush the vegetables to a chunky mash and serve.

    3、Sea bass with asparagus & Jersey Royals

    Popular wild sea bass is a sustainable and delicious white fish - serve with crunchy greens and flavoursome new potatoes
    Sea bass with asparagus & Jersey Royals recipe

    Ingredients

    • 2 egg yolks
    • zest and juice ½ lemon, plus extra wedges to serve
    • 1 garlic clove, crushed
    • 250ml/ 9fl oz olive oil, plus extra for drizzling
    • 500g/ 1lb 2oz Jersey Royal potato
    • 500g/ 1lb 2oz asparagus, trimmed
    • small bunch chives, snipped
    • 3 tbsp extra-virgin olive oil
    • 3 thyme sprigs, leaves picked
    • 2 garlic cloves, thinly sliced
    • 4 x 140g/5oz sea bass fillets

    Method

    1. Put the egg yolks in a large bowl with a pinch of salt and the lemon zest and juice. Whisk to combine, then add the garlic and whisk again. Slowly add the oil, whisking constantly, until the mixture thickens to a mayonnaise and all the oil is used. Taste and add salt, white pepper and additional lemon juice, if needed. Transfer to a small bowl, cover and chill until required.
    2. Put the potatoes in a medium-sized pan, cover with lightly salted water, put on the lid and bring to the boil. Remove lid and cook until tender. Drain, toss with a drizzle of oil, set aside and keep warm.
    3. Meanwhile, cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. Drain, then drizzle with oil and set aside to keep warm.
    4. For the sea bass, heat the grill, pour 2 tbsp of the oil into a frying pan set over a medium heat, add the thyme and garlic, and cook for 1-2 mins. Sprinkle a little salt and pepper into the pan, add the fish, skin-side up, cook for 2-3 mins, then remove from the heat. Drizzle with the remaining oil, then cook under the grill for about 4 mins until the skin blisters and the fish is cooked through. Keep the fish warm while you finish the veg.
    5. Thickly slice the potatoes and arrange a layer in the middle of each of 4 dinner plates. Scatter the asparagus over the potatoes, squeeze over some lemon juice and finish with a grind of black pepper. Top each plate with a fillet of sea bass, finishing with a dollop of mayonnaise and the snipped chives.

    4、Lemony crumbed turkey with broccoli-bean smash

    Kids can help make these crispy breadcrumbed goujons with butter bean mash, greens, vine tomatoes and pesto
    Lemony crumbed turkey with broccoli-bean smash recipe

    Ingredients

    Method

    1. Heat oven to 180C/ 160C fan/gas 4. Put the flour into a wide, shallow bowl with a little seasoning. Whisk the egg in a second shallow bowl with 1 tbsp water. Add the breadcrumbs, lemon zest and parsley to a third shallow bowl.
    2. Get the kids to dip each turkey steak into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs – press the crumbs into the turkey to make sure they really stick. Put the steaks on a large baking tray, drizzle with oil and bake for 20 mins. Add the cherry tomatoes to the tray and bake for a further 5 mins.
    3. Meanwhile, boil a pan of water, then add the broccoli and cook for 5 mins. Add the butter beans and cook for 2 mins more until broccoli is really tender. Drain well and leave to steam-dry for 1-2 mins. Tip back into the pan, add the pesto and get the kids to mash everything up with a potato masher. Divide the turkey smash and tomatoes between plates – adding lemon wedges for those who want to squeeze some over.

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