Great with grilled meat or fish, or try it cold the next day as part of a picnic lunch
- 750g Jersey Royal potato or small new potatoes, unpeeled and halved if large
- 1 garlic clove, roughly chopped
- 2 anchovy fillets, roughly chopped
- 3 rounded tbsp mayonnaise
- 1 tbsp olive oil
- juice ½ lemon
- 3 tbsp grated Parmesan
- 1 bunch spring onions, finely chopped
MethodMeanwhile, pound the garlic and anchovy fillets to form a paste. Mix with the mayonnaise, olive oil, lemon juice and Parmesan. Season with salt and pepper.
- 250g Jersey Royal potato scrubbed, then halved or quartered
- 140g fine green beans, trimmed
- 85g garden radishes, trimmed and sliced
- large bunch (about 150g) watercress
- 1 plump garlic clove
- 2 anchovy fillets
- 75ml extra-virgin olive oil
- 1 tbsp red wine vinegar
- Boil the potatoes in salted water for 8-10 mins until just tender, then drain and leave to cool. Prepare a bowl of iced water. In a separate pan, boil the beans for 3-4 mins until just cooked with a slight crunch. Drain, refresh in the iced water, then drain again. Keep all the salad ingredients separate until ready to serve.
- To make the dressing, use a mortar and pestle to crush the garlic with a tiny pinch of salt. Mash the anchovies into the garlic, then stir in the olive oil and red wine vinegar.
- When ready to serve, toss all the salad ingredients together with half the dressing, then serve the rest of the dressing separately for drizzling over.
- 2 duck legs
- 2 potatoes, skin on
- 85g podded broad beans
- 1 red chicory, separated into leaves
- good handful watercress
- 2 ready-cooked beetroot
- 8 tbsp red wine such as Merlot (drink the rest with the meal)
- 1 shallot, thinly sliced
- 1 tbsp redcurrant jelly
- 1 tsp liquid chicken stock (I used Knorr Touch of taste)
- 1 tbsp olive oil
- Heat oven to 190C/170C fan/gas 5. Prick the skin of the duck with a fork, rub with salt and black pepper, then place in a roasting tin and roast for 50 mins until the skin is golden and crisp.
- Meanwhile, boil the potatoes for 10 mins until almost tender, drain, peel, then cut into cubes. Add to the tin with the duck, toss in the fat that has come from the skin, then roast for the final 30 mins of the duck’s cooking time or until golden.
- Make the dressing. Put the wine and shallot in a pan, then boil to reduce by half. Add the redcurrant jelly and stock, then stir until melted. Stir in the olive oil.
- Boil the beans for 7-8 mins, drain, then peel away the thick skin to reveal the bright green inside. Arrange the chicory and watercress in large shallow bowls with the beetroot and beans. Shred the duck and pile onto the salad with the potatoes. Drizzle with the dressing.
- 3 medium potatoes
- 3tablespoons olive oil
- 1/2 teaspoon kosher salt or regular salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup mango chutney
- 1 -2tablespoons lemon juice
- 1teaspoon curry powder
- 2cups lightly packed fresh baby spinach
- Pine nuts, toasted (optional)
- Preheat oven to 425 degrees F. Scrub potatoes and cut into 3/4- to 1-inch pieces. In a 13x9x2-inch baking pan combine potatoes, 2 tablespoons of the oil, the salt, and, if desired, cayenne pepper. Toss to coat. Roast for 25 to 30 minutes or until potatoes are tender, stirring occasionally.
- Meanwhile, for chutney dressing, snip any large pieces of chutney. In a small bowl combine chutney, the remaining 1 tablespoon oil, the lemon juice, and curry powder. Add half of the chutney dressing to hot potatoes. Toss to coat. Add spinach to hot potato mixture; toss gently. If desired, sprinkle with pine nuts. Serve with the remaining chutney dressing.