National BBQ Week (3rd – 9th June 2024) is the perfect chance to fire up the grill and treat yourself to the season’s star potatoes, Jersey Royals.
Take your BBQ skills to new heights by adding these delicious potatoes into your spread, serving them up as both a main course and a side dish.
Jersey Potato, Lentil and Feta Burgers (V)
The flavour of the roughly crushed Jersey Royals is enhanced by tangy feta cheese and lots of herbs to create a comforting vegetarian burger.
Prep time: 20 minutes plus chilling
Cook time: 20-25 minutes
Serves: 4
500g Jersey Royal potatoes, scrubbed and halved if large
3 tbsp oil
6 spring onions, chopped
2 cloves garlic, crushed
150g canned green lentils, drained
200g feta cheese crumbled
50g sun dried tomatoes in oil, drained and chopped
20g parsley, chopped
1tsp dried oregano
3 tbsp polenta
For the slaw;
150g young kale, stems removed and leaves shredded
1 small carrot, grated
1/2 small red onion
25g mayonnaise
10g umami paste
To serve;
4 burger buns
2 small avocado, peeled, stoned and mashed with 1 tsp lemon juice
2 cooked beetroot, sliced
1. Bring a pan of water to the boil, add the Jersey Royals and simmer for 15 minutes until tender. Drain and roughly crush with the back of a spoon.
2. Heat 2tsp of the oil in a frying pan, add the spring onions and garlic and cook for 3-4 minutes until softened. Stir into the potato mixture and set aside to cool.
3. Once cool enough to handle add the lentils, feta, tomatoes, parsley, oregano and some black pepper. Taste before adding more salt as the feta is salty. With wet hands shape the mixture into 4 burgers. Put the polenta on a plate and coat the burgers all over. Cover and chill for 20 minutes, or as long as overnight.
4. To make the slaw; combine all the ingredients in a bowl and mix well. Chill until required.
5. Cook the burgers on the BBQ for 6-8 minutes until golden on the outside and hot in the middle. Split the burger buns, fill with the beetroot slices, some avocado, a burger each and serve with the slaw.
6.
Tip
You can freeze the burgers at the end of step 3. Layer with greaseproof paper and place in a freezer proof box. Defrost before cooking
BBQ Vegetable Skewers
The umami flavours of the dressing make these vegetable skewers a hit. If you prefer you can swap the honey for agave or maple syrup.
Serves: 4, 2 skewers each
Prep time: 20 minutes
Cook time: 20-25 minutes
300g Jersey Royal potatoes, cut into chunks
250g shitake or sliced portabello mushrooms
8 baby courgettes, halved
8 radishes, halved
1 tbsp vegetable oil
For the dressing;
1 tbsp miso
30ml tamari or good soy sauce
1 tsp honey
Splash water
For the pickled radishes;
25ml white wine vinegar mixed with 25ml water
2 tsp sugar
6 radishes, sliced
1 tsp seaweed sprinkle to garnish
1. For the pickled radishes warm the vinegar, water and sugar in a small pan until the sugar dissolves. Place the radishes in a bowl and pour over the vinegar. Set aside for 10 minutes or cool, cover and chill for up to 24 hours.
2. Bring a pan of water to the boil add the potatoes and cook for around 10 minutes until just tender. Drain and rinse with cold water to stop them cooking further. Combine the dressing ingredients adding enough water to just slacken the mixture.
3. Thread the potatoes, mushrooms, courgettes and radish halves onto the skewers. Brush with the oil. Heat the bbq until really hot and cook the skewers in batches for 2-3 minutes until the mushrooms have softened, brush over the dressing and cook for another minute until beginning to char. Sprinkle with the seaweed and serve with the pickled radishes and any remaining dressing.
Simply Minted Jersey Royals
If you’re on the hunt for a simple yet delicious recipe, look no further than our signature dish – Simply Minted Jersey Royals. The perfect side for any BBQ main!
500g Jersey Royal potatoes, halved if large
50g vegan butter
Small handful torn mint leaves
Sea salt and black pepper
Simply:
1. Bring a pan of water to the boil, add your Jersey Royals and cook for 10-15 minutes until tender
2. Drain, then stir in butter, sea salt and pepper and mint.
3. Enjoy with roast lamb on a Sunday, or as a delicious BBQ side-dish. A guaranteed crowd pleaser.
