Roast Jersey Royals with glazed pear, Roquefort cheese and walnut salad
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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.
First published in 2015
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Ingredients
Metric
Imperial
Jersey Royals
- 225g of Jersey Royal potatoes, boiled and cut in half
- 2 pears, peeled and cut into wedges
- 28g of caster sugar
- 1 knob of butter
- 1 handful of walnuts
- olive oil
To serve
- 50g of Roquefort cheese, crumbled
- 1 handful of baby watercress
SAVE RECIPE
Method
1
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
- olive oil
2
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
- 2 pears
- 28g of caster sugar
4
Arrange the warm Jersey Royals, glazed pears and walnuts on four small plates
5
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 handful of baby watercress
- 50g of Roquefort cheese, crumbled
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