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


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




Jersey Royals

To serve


In a frying pan, heat a little olive oil and sauté the cooked Jersey Royals until golden brown, remove and keep warm
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
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
First published in 2015

Shaun Rankin’s cooking exudes effortless self-confidence.

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