Good with simple roast or grilled chicken or fish. To slow roast cherry tomatoes, which intensifies the flavour, halve them, place on a roasting tray cut side up, drizzle over a little olive oil and some sea salt and freshly ground black pepper and cook at 120ºC for about 1½ hours. This can be done in advance – make a batch and keep them in the fridge until needed. Use in salads and pastas. 1. Pod the broad beans and discard the pods. 2. In a pan of boiling salted water, cook the potatoes for about 10 mins, until tender. 3. While the potatoes are cooking, boil the broad beans for 3 mins in another pan of boiling water. 4. Drain and plunge into a bowl of very cold water, then drain again once cool. 5. Gently remove and discard the outer skins, leaving the bright green inner beans. 6. When the potatoes are cooked, drain and toss with the broad beans, tomatoes, herbs, olive oil and seasoning. 7. Gently warm through for a min or two in the same pan the potatoes were cooked in to serve.
Ingredients
350-400g new potatoes, gently scrubbed clean, skins left on
300g broad beans in their pods
4 Riverford sun-dried tomatoes, finely chopped, or 6 slow roasted cherry tomatoes (see above)
2 tbsp finely chopped mixed fresh herbs, eg basil, parsley, mint
a drizzle of good olive oil (or use some of the oil from the sundried tomato jar)
sea salt + freshly ground black pepper to season