Roast Jersey Royals with glazed pear, Roquefort cheese and walnut salad

Shaun Rankin

Starter
easy
4
15 minutes

PT15M

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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Ingredients

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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

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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
olive oil

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