This is the perfect dish for a celebratory Easter buffet, or equally lovely as a tempting side.
Mint, broad beans and baby potatoes are a wonderful combination, and perfect served next to this stuffed leg of lamb. This easy to make dish is just so simple but really delicious. There’s no need to peel potatoes with fine skins, they add a lovely flavour and texture. We love broad beans, but they’re tricky to get hold off all year around. Using frozen broad beans is a great way to use them when they’re not in season. We always keep a stock of them in the freezer for a quick side or even whipping up a lovely broad bean hummus. If you can be bothered broad beans are nicer without the skin on, but we think it’s such a faff.
Method
- Cover the potatoes with cold water, add salt bring to the boil and cook for 10-15 mins until the potatoes begin to go soft.
- Add the broad beans cook for a further 5 mins.
- Drain and mix through the butter, mint and ham.
Ingredients
- 750g baby new potatoes or jersey royals
- 200g frozen broad beans
- 100g ham hock
- 10g unsalted butter
- 15g mint leaves picked and finely chopped
Top Tip for making Jersey royals with broad beans and ham
Really make the most of the first mint and jersey royals of the season with this tasty side dish.
Keiron George develops recipes and styles dishes for a number of publications, as well as reviewing products, writing food features and How To's for Goodto and woman&home.
Keiron's love of food happened quite by accident. As an arts graduate, he was looking for new outlets to channel his creativity when he stumbled upon the world of cake decoration. He set up his own wedding cake business in 2015. In 2016 Keiron was awarded the Julia Child Scholarship at world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie.