|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

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

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

PT15M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Jersey Royals

To serve

print recipe
shopping List

Method

print method
1
In a frying pan, heat a little olive oil and sauté the cooked Jersey Royals until golden brown, remove and keep warm
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
3
Finish the pears with a knob of butter, then stir in the walnuts
  • 1 knob of butter
  • 1 handful of walnuts
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
Share recipe
Shaun Rankin
Shaun Rankin

Shaun Rankin’s cooking exudes effortless self-confidence.

NAVIGATE

© Great British Chefs 2021