Jersey Royals with asparagus, rhubarb and buttermilk

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This celebration of springtime from chef Ollie Templeton combines some of the best ingredients of the season. Roast asparagus and Jersey Royals are mixed with salted sticks of rhubarb, all brought together with a verdant chive oil and tangy buttermilk. Read more about Ollie and see his other recipes here.

First published in 2019





Slice the rhubarb into large matchsticks and season with salt. Set aside for a few hours to soften while you get on with the rest of the dish
Make a chive oil by pouring the oil into a pan and warming to 80°C. Transfer to a blender with the chives and blitz for 12 minutes until super-smooth and bright green. Strain through a fine sieve and set aside
Bring a pan of salted water to the boil and add the asparagus. Blanch for 1 minute, then drain and transfer to a bowl of iced water to refresh
Preheat the oven to 180°C/gas mark 4. Place the Jersey Royals and the butter in an ovenproof dish and roast for 30 minutes until caramelised and tender. Remove the potatoes and add the asparagus into the same pan with the butter. Roast for 10 minutes
While the asparagus is roasting, divide the buttermilk between 4 bowls. Gently reheat the potatoes in a pan if needed, then place on top of the buttermilk. Top with the roasted asparagus, salted rhubarb and wild garlic (or other greens), then pour a little of the chive oil around one side of the dish. Serve

Brought up in Spain, Ollie Templeton moved back to the UK as a teenager to pursue a career as a chef. After cutting his teeth in the kitchen at Moro, he set up Carousel – a restaurant and creative hub in London – along with his brother and cousins, where he both serves his own menu and hosts an ever-changing line-up of guest chefs.

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