Jersey Royals, spring greens and prawn fritteda

Name: Jersey Royals, spring greens and prawn fritteda
Total time: 30 min
Yield: Serves 3
Ingredients: 350g Jersey Royals; 1 tbsp butter; 1 onion chopped; 2 cloves garlic sliced; 1 stick celery diced; 250g broad beans weighed after double-podding; a handful samphire; 150g frozen peas; 2 lemons zested and 1 juiced; 300ml light fish or vegetable stock; 300g shelled prawns

Published: April 4, 2016 at 9:04 AM

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Serves 3

Easy

Total time: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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A fritteda is a light Italian stew of spring vegetables. Our version uses Jersey Royals, spring greens and prawns for a quick and easy supper

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Ingredients

Nutrition

350g Jersey Royals
1 tbsp butter
1 onion

chopped
2 cloves garlic

sliced
1 stick celery

diced
250g broad beans

weighed after double-podding
a handful samphire
150g frozen peas
2 lemons

zested and 1 juiced
300ml light fish or vegetable stock
300g shelled prawns

Nutrition: per serving

kcal329
fat6.8g
saturates3.1g
carbs31.4g
fibre13.7g
protein28.8g
salt1.2g

Method

step 1

Add the Jersey Royals to a large pan of boiling, salted water and boil for 10-12 minutes, or until just tender. Drain well, leave to cool, then slice thickly.
step 2

Melt the butter in a deep frying pan then add the onion, garlic and celery and soften gently for about 8 minutes. Tip in the sliced potatoes, broad beans, samphire, frozen peas, lemon zest and fish stock. Squeeze in the juice from one of the lemons with a pinch of salt, pepper and sugar and bring to a simmer.
step 3

Bubble together for 2 minutes, then tip in the prawns and bubble again until the prawns are pink. Season with plenty more black pepper and serve with extra lemon wedges and crusty bread on the side.

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A star rating of 5 out of 5.2 ratings

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