Leftovers get a glamorous reincarnation in this potato recipe from Shaun Rankin. Make this simple and quick salad using leftover boiled potatoes. Quantities aren’t too precise, making it easy to adapt using what you have. Have a look at our vegetarian recipes for a range of meat-free dishes.
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In a frying pan, heat a little olive oil and sauté the cooked Jersey Royals until golden brown, remove and keep warm
225g of Jersey Royal potatoes
In the same pan, add a little more oil and sauté the pears until they start to turn brown. Sprinkle with caster sugar and watch carefully as the sugar starts to caramelise, moving the pears so they do not burn
28g of caster sugar
Finish the pears with a knob of butter, then stir in the walnuts
56 knobs of butter
Arrange the warm Jersey Royals, glazed pears and walnuts on four small plates
Crumble over a little Roquefort cheese and scatter with a little watercress. Pour some of the pan juices over the top of the salad as a dressing
1 knob of Roquefort cheese
2 2/3 handfuls of baby watercress
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