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

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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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

2 pears
28g of caster sugar

Finish the pears with a knob of butter, then stir in the walnuts

1 knob of butter
1 handful of walnuts

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 handful of baby watercress
50g of Roquefort cheese , crumbled

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Shaun Rankin

Shaun Rankin’s cooking exudes effortless self-confidence.