Leading celebrity chef James Martin is championing seasonality with these simple yet flavourful dishes that celebrate the favourite springtime Jersey Royal new potatoes, in season now until the end of June.
Lamb chops with Jersey Royal new potatoes with lemon and mint salsa
Serves 4
Ingredients
12 lamb chops
800g Jersey Royal new potatoes
50ml olive oil
Salt and pepper
Dressing
1 tablespoon Dijon mustard
1 shallot, peeled and diced
1 small bunch of coriander, chopped
1 small bunch of mint, chopped
2 tablespoons of capers
1 lemon, juice and zest
100ml extra virgin olive oil
2 tablespoons sherry vinegar
To serve
Bunch of watercress
Method
- Heat a BBQ until hot and the coals are white, or a grill to a high heat.
- Place the washed Jersey Royal new potatoes into a pan with cold water and a large pinch of salt. Bring up to the boil and simmer for 15 to 20 minutes until cooked.
- To make the dressing chop the shallot, coriander, mint and capers together until fine. Transfer this into a bowl and add the remaining dressing ingredients.
- Place the chops on to a tray if grilling or straight onto the BBQ. Season and cook for 2-3 minutes each side and then leave to rest for a few minutes.
- Drain the Jersey Royal new potatoes and season.
- To serve, put the lamb chops and the Jersey Royal new potatoes in a large bowl, top with watercress and the dressing.
Jersey Royal new potatoes spring tartiflette
Serves 8
Ingredients
1 kg cooked Jersey Royals new potatoes , cooled and sliced
200g lardons
2 finely sliced red onions
2 garlic cloves, crushed
100ml dry white wine
120ml double cream
300g Reblochon (or similar)
Pepper
Serve with a dressed green salad.
Method
Pre-heat the oven to 200c
- Cook the Jersey Royal new potatoes in salted water, cool and slice thinly.
- Fry the lardons in a drizzle of veg oil, remove and set aside.
- Sauté the onions in the same pan add the garlic cook until softened, stir through the lardons and potatoes season with pepper.
- Deglaze the pan with the wine, add in the cream and finish with slices of Reblochon.
- Bake in the oven for 15 to 20 minutes.
Jersey Royal new potatoes with whipped spiced potted shrimp butter
Serves 4
Ingredients
800g Jersey Royal new potatoes
250g unsalted butter, room temperature
180g peeled brown shrimp
20g parsley, finely chopped
1 lemon juice and zest
2 teaspoons Worcester sauce
½ teaspoons mace powder
½ teaspoon cayenne powder
Salt and pepper
Method
- Cook the Jersey Royal new potatoes in cold water with a generous pinch of salt for 15-20 minutes until cooked through.
- In a large bowl mix the butter for to soften and lighten the texture.
- Add in the parsley, shrimp, lemon juice and zest. Spices and Worcester sauce, mix until well combined.
- Drain the Jersey Royal new potatoes and stir through a 1/2 of the shrimp butter, allowing it to melt a little before serving
Note the rest of the shrimp butter can be frozen or pop in the fridge for up to five days.
Jersey Royals are available in all major supermarkets and shops from April – June.
All imagery credit: Matt Austin
