Spring Vegetables in Olive Oil

I made a cheats version of the original dish from “The River Cafe Two Easy” cookbook last night using frozen peas and broad beans and cooked potatoes but it was still delicious. Essentially the vegetables are stewed in the olive oil, not fried – a celebration of spring vegetables in one dish.

I’m also having a hankering for artichokes with hollandaise – perhaps this weekend’s lunch?

Smoked Trout and Potato Salad

Smoked Trout and Potato Salad

This is the most divine potato salad from Jamie Oliver’s “Jamie’s Dinners.”

Serves 4
1 1/2 lb new potatoes, scrubbed
4 tbs crème frâiche or sour cream
Zest & juice of 1 lemon
4 tbs olive oil
Salt & freshly grated pepper
4 tbs freshly grated horseradish root
Small handful flat leaf parsley
Small bunch of chives
Small bunch of spring onions
14 oz smoked trout

Put the potatoes in a pan and  top up with cold water to just cover them (halve any larger ones to keep them all the same size or, if using regular potatoes, cut into quarters). Bring to the boil and simmer for about 10 min. Stick the tip of a paring knife or skewer to check if they are done.

Meanwhile grate the lemon zest and juice the lemon.

Wash and spin / dry the herbs.

Drain the potatoes in a colander and when they are cool enough to handle, cut them into bite-sized pieces. Toss them in a large salad bowl with the lemon zest, juice, olive oil and crème frâiche. Add salt, pepper and grate in the horseradish to taste.

Chop the herbs and spring onions and add them to the potatoes, then tear up and add the smoked trout.

I made this for lunch today  – the picture below is a version I made a couple months ago where I also added some watercress. Next time I’m going to try it with some wild rocket.