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New potatoes with bacon, samphire and broad beans

New potatoes with bacon, samphire and broad beans

PT1H

1
Bring a pot of water to the boil. Wash the samphire and then blanch in the water for 30 seconds, refresh in ice water and drain
  • 225g of samphire
2
Place the new potatoes in a large pan and cover with cold water. Add the lemon and a sprig of mint and place over a high heat. Bring to the boil and cook for 10-15 minutes or until the potatoes are slightly tender, drain and set aside to cool
  • 500g of new potatoes
  • 1/2 lemon
  • 1 sprig of fresh mint
3
Heat a large frying pan over a medium heat. Once the pan is scorching hot, add a little rapeseed oil and then the shallots and garlic. Turn the heat down and fry gently until the shallots and garlic colour. Add the bacon and fry until the bacon starts to caramelise
  • 2 shallots
  • 2 garlic cloves
  • 175g of smoked bacon
  • rapeseed oil
4
Add the potatoes into the pan and fry until lightly coloured. Finally, add the samphire and broad beans and fry for a further 2 minutes. Season with a little salt and pepper to taste and keep warm
  • 125g of broad beans
  • salt
  • pepper
5
Bring a large pot of water to the boil. Add a tbsp of vinegar to the boiling water. Crack the 6 eggs into 6 small cups. One by one, drop the eggs into the water - to poach will take around 3 minutes per egg - swirling the water to create a whirlpool effect. Remove the eggs from the pan using a slotted spoon
  • 6 eggs
  • 1 tbsp of white wine vinegar
6
To serve, divide the new potatoes, bacon, broad beans and samphire into 6 bowls, place a knob of butter on the potatoes in each bowl. Finish with a poached egg served on top
  • 6 knobs of unsalted butter

Ingredients

Metric

Imperial

  • Potatoes, bacon, samphire and broad beans

  • Poached eggs

    • 6 eggs
    • 1 tbsp of white wine vinegar

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