METHODBoil the potatoes with some of the mint, save the best leaves for later.
Cook the peas and broad beans in salted boiling water and then immediately put in iced water to refresh and keep their vibrant colour. When cold, drain and remove the husks from the broad beans.
Mix the oil, mustard, lemon juice seasoning and toss the quartered potatoes, peas, broad beans and mint leaves in this to serve.
A fresh recipe for your Jersey Royals
Serves: 2
Preparation: 5 mins
Cooking: 15 mins
120g Albert Bartlett Jersey Royal Potatoes (scrubbed)
3 tbsp olive oil
80g shelled peas
120g shelled broad beans
1 bunch of mint
1 tbsp whole grain mustard
juice of 1 lemon
pinch of salt and pepper
3 tbsp olive oil