Serves 4-6: Hands on 40 mins
Ingredients
800g Salad Potatoes
A Glug of Rapeseed Oil
200g Podded Broad Beans
A Large Handful of Fresh Mint Leaves
A Grating of Lemon Zest
A Large Knob of Butter
Method
1/ Heat the oven to 200°C/180°C fan/gas 6. Tear off a square of nonstick baking paper and put on a baking tray. Halve the potatoes and put in the centre of the paper, drizzle with a glug of olive oil and season with salt and pepper. Fold the paper over the potatoes, then neatly crimp the edges to seal. Roast for 30 minutes until tender.
2/ Meanwhile, boil a pan of water and add the broad beans. Cook for 3 minutes, drain and refresh under cold water, then skin if you like. At the end of the potato cooking time, open up the parcel and toss the beans into the potatoes with a large handful of fresh mint leaves, a grating of lemon zest and a large knob of butter. Taste, season and serve.
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