Crushed and roasted Jersey Royals with spring onions make a great alternative Sunday lunch side to your usual roast potatoes
- 800g Jersey Royal potatoes, scrubbed, larger ones cut in half
- 2 tbsp chicken fat (reserved from roasting a chicken)
- bunch spring onions, finely sliced
MethodAdd 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.
- 1 large turnip, cut into chunks
- 1 small butternut squash, cut into chunks
- 2 medium potatoes, cut into chunks
- 2 tbsp milk
- 50g butter
- good grating nutmeg
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 3 tbsp plain flour
- 1 large egg
- 100g fresh breadcrumb
- zest 1 lemon, plus lemon wedges to serve (optional)
- small handful parsley, chopped
- 450g turkey breast steaks
- 2 tbsp sunflower oil
- 4 vines cherry tomatoes
- 350g broccoli, cut into small florets
- 400g can butter bean, drained
- 4 tbsp pesto
- 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.
- 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.
- 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.