New potatoes with broad beans
These new potatoes with broad beans and leek is perfect side dish for a Sunday roast or grilled meat and fish. Alternatively, it can be served as a vegan meal with a salad on the side.
Ingredients
Method
- Put the potatoes in a pan of cold water and bring to the boil. Cook for about 15 minutes, until tender, then drain. When cooled, cut them into bite-sized chunks.
- Thinly slice the leek and chop the garlic.
- Heat the oil in a large fraying pan and gently sauté the leek for about 8 minutes.
- Add the garlic, chilli (if used) and stir for a minute.
- Add the beans, then pour in some water or stock (just enough to cover the beans).
- Put a lid on and cook for 5 minutes. Add the mustard and vinegar, turn up the heat and reduce the jus.
- Stir in the potatoes to warm through.
- Just before serving, add the chopped herbs and season to taste.