When new potatoes are in season, this is a great way to cook and serve them. Perfect as one of your side dishes for your next barbecue…
New potato (April onwards)
A few chopped anchovies or sorrel leaves make a nice addition here, if you want to add another burst of flavour. Serves four as a side dish.
300g podded peas (fresh or frozen )
2 green chillies, finely chopped (take out the seeds, if you prefer)
1 small preserved lemon, pips discarded, flesh and skin roughly chopped
15g coriander leaves, roughly chopped, plus an extra 5g to garnish
60ml olive oil
Finely grated zest of ½ small lemon, plus 1 tsp lemon juice
Salt and black pepper
750g new potatoes (cut in half if large)
- Bring a large pan of water to a boil, blanch the peas for a minute, then drain. Set aside one-third of the peas and put the rest in a food processor with the chillies, preserved lemon, coriander leaves, oil, lemon zest, a third of a teaspoon of salt and plenty of pepper. Blitz to a rough paste.
- Bring a large saucepan of well salted water to a boil, then cook the potatoes for 15 minutes, or until soft. Drain, transfer to a large bowl and roughly crush: you want at least a third of them left more or less whole. Add the blitzed and whole peas to the bowl with the lemon juice and chopped coriander, gently stir through and serve warm
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