Food Thursday - Jersey Royal New potatoes with chorizo and seasonal veg

Available for over a year

Jersey Royal New potatoes with chorizo and seasonal veg. This is great served with some crusty bread and a crisp glass of wine. British summer in a bowl. Recipe:- (serves 3-4 people) - 500g of Jersey Royal New potatoes halved or quartered depending on size. - Approximately 12 - 14 fresh broad beans double podded once before and second layer after cooking. - 1 courgette chopped into half shaped moon size . - A couple of good handfuls of frozen petit pois peas, defrosted . - Half of a ring of chorizo sliced again into half shaped moons. - A couple of handfuls of cherry vine tomatoes, halved or quarters depending on size (I used red and yellow for extra colour and flavour). - 2 Cloves of garlic finely chopped . - A good glug of rapeseed oil or olive oil. - A pinch of salt and cracked black pepper. - A handful of fresh flat leaf parsley and chives chopped. - Some fresh pea shoots to finish. Method:- - Place the new potatoes into boiling water and par boil until a fork can go through but not to overcook. - In boiling water (I used the same saucepan) with a small strainer on top of the potatoes cook the broad beans for a few minutes. - Take the broad beans out and rinse under cold water and de-pod the second layer. - Drain the Jersey Royal potatoes but do not rinse and leave to one side. - In a frying pan, place on a medium heat and put in a glug of rapeseed oil. - Add in the courgettes and stir for about a minute or two then add in the chorizo. - Add the tomatoes and garlic and stir. - Add the broad beans, peas and stir again. - Sprinkle in the fresh herbs. - Serve with a few pea shoots on top and you are done.