Jump into spring with the new Jersey Royal season and rustle up these fresh and flavoursome recipes to enjoy with lighter evenings and warmer weather.
Jersey Royals will start to fill the shelves in the next few weeks so get your hands on this seasonal staple.
Seasonal Vegetable Pizza
Ingredients
Serves: 4
Prep time: 25 minutes plus proving time
Cook time: 20-21 minutes
For the base:
500g strong white flour plus extra for dusting
1 tsp easy blend yeast
½ tsp sugar
For the topping:
300g Jersey Royal potatoes, sliced thinly
75g asparagus spears, trimmed
250g ricotta cheese
2 smoked garlic cloves (or just use normal), finely chopped
2 tbsp olive oil, plus extra for drizzling
75g mange tout, sliced
75g peas, defrosted if frozen
100g grated mozzarella
15g parmesan cheese, freshly grated
50g pea shoots
Tip
You can make 1 large, 2 or 4 individual pizzas, just divide the dough accordingly. A large one may take slightly longer to cook.
Method
1. In a large bowl, combine the flour, yeast, sugar with ½ tsp salt and 400ml hand hot water (tepid water). Mix into a dough, tip the dough out onto the work surface and knead for 5 minutes until smooth and elastic. Return to the bowl, cover loosely with a tea towel and leave to rise in a warm place for 30 minutes or until it has doubled in size.
2. Bring a pan of water to the boil, add the potatoes and simmer for 5-6 minutes until just soft. Add the asparagus for one minute, then drain and refresh in cold water. Beat the ricotta
3. Preheat the oven to fan 200ºC/220ºC/gas mark 7. Dust a couple of baking trays with a little flour. Divide the dough into 4 and roll out or hand stretch as thinly as you can.
4. Spread with the ricotta mixture, top with the potato slices, asparagus, mange tout and peas. Then scatter over both the mozzarella and Parmesan cheese and bake for 12-15 minutes until golden and the base is crisp. Serve hot drizzled with extra olive oil and the pea shoots
Turmeric Roasted Jersey Royals wJoanneith Lemon Aioli
Ingredients
450g Jersey Royal potatoes, washed, halved if large
2 tsp turmeric
5cm piece root ginger, peeled and finely diced
2 tbsp olive oil
Sea salt flakes
For the aioli:
2 egg yolks
1 clove garlic, crushed
1 tsp Dijon mustard
Zest and juice half a lemon
300ml olive oil
Black pepper
Method
1. Preheat the oven to 200C/fan 180/gas mark 6. Place the Jersey Royal potatoes in a roasting pan. Combine the turmeric, ginger and olive oil, pour over the potatoes and toss to evenly coat. Sprinkle with sea salt flakes and roast for 25-30 minutes until tender and crispy, shaking the pan from time to time.
2. Whilst the potatoes cook make the aioli. Combine the egg yolks, garlic, mustard and lemon zest and juice in a small bowl of a food processor. With the motor running add the oil drop by drop until you have a thick consistency. Do this slowly to achieve a lovely thick, glossy aioli. Taste and season with black pepper and more lemon zest and juice.
3. Serve the hot potatoes with the aioli to dip into.
Persian Crusted Rack of Lamb With Minted Jersey Royals
Ingredients
For the crusted lamb:
50g shelled pistachios, chopped
½ tsp cumin seed
4 stems mint leaves
Juice and zest ½ lemon
2 tbsp harissa
8 bone rack of lamb
For the minted Jersey Royals:
500g Jersey Royal potatoes, halved if large
50g butter
Small handful torn mint leaves
Sea salt and black pepper
Steamed green beans to serve
Method
1. Preheat the oven to 200C/fan oven 180C/Gas Mark 6. To make the crust, place the nuts, cumin and mint in the small bowl of a food processor and chop. Stir in the lemon zest and juice.
2. Heat a frying pan until hot then brown the racks on the meaty side until golden. Brush the harissa over the browned side and pat on the nut mixture. Roast in the oven for 25 minutes (20 mins for rare and 30 mins for well done). Remove from the oven, cover loosely with foil and leave to rest for 10 minutes.
3. Bring a pan of water to the boil add the potatoes and cook for 10-15 minutes until tender. Drain then stir in the butter, mint and season with some salt and pepper.
4. Carve the rack, cutting between the bones and serve with the potatoes and green beans.
