Spring potatoes
Ingredients
• 1 kg of new potatoes, washed
• 250g of green or runner beans, trimmed and halved lengthwise
• 20g of chives or 3 spring onions, chopped
Dressing
• 1T wholegrain mustard
• 4T olive oil (or grapeseed)
• Juice of one lemon
Method
• In a large pot of salted, boiling water, cook the potatoes until just tender (about 15 minutes), add the beans for the final four minutes.
• While the potatoes are boiling, whisk together the ingredients for the dressing.
• When the potatoes and beans are cooked, drain them and allow to cool for 5 minutes.
• In a serving dish, toss the potatoes and beans with the chives or spring onions and the dressing. Allow to cool and then serve. This dish will keep for up to two days in the fridge if it's in a sealed container.
Ideas for your vegetable garden
• When growing potatoes, one of the best tips is to place extra soil on top of the first sprouts as soon as they appear. This will increase the potato's root growth and increase your yield!
• Thin out any seedlings to the correct spacing (use those baby carrots, beetroot and spring onions in salads – yum). Harvest your veggies when they're young, not only because they'll be more tender, but because the more you pick, the more they will yield.
• Tomato plants should be planted up to their bottom leaves and continue to mould the soil up against their stems as they grow. This will not only make the plant more stable, but the roots will be stronger and require less watering.
• Pick your strawberries often.
• If you grow fruit, pick your strawberries often to increase their growth, and think out the fruit on heavily laden deciduous fruit trees when the fruit is still the size of a pea.
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• 1 kg of new potatoes, washed
• 250g of green or runner beans, trimmed and halved lengthwise
• 20g of chives or 3 spring onions, chopped
Dressing
• 1T wholegrain mustard
• 4T olive oil (or grapeseed)
• Juice of one lemon
Method
• In a large pot of salted, boiling water, cook the potatoes until just tender (about 15 minutes), add the beans for the final four minutes.
• While the potatoes are boiling, whisk together the ingredients for the dressing.
• When the potatoes and beans are cooked, drain them and allow to cool for 5 minutes.
• In a serving dish, toss the potatoes and beans with the chives or spring onions and the dressing. Allow to cool and then serve. This dish will keep for up to two days in the fridge if it's in a sealed container.
Ideas for your vegetable garden
• When growing potatoes, one of the best tips is to place extra soil on top of the first sprouts as soon as they appear. This will increase the potato's root growth and increase your yield!
• Thin out any seedlings to the correct spacing (use those baby carrots, beetroot and spring onions in salads – yum). Harvest your veggies when they're young, not only because they'll be more tender, but because the more you pick, the more they will yield.
• Tomato plants should be planted up to their bottom leaves and continue to mould the soil up against their stems as they grow. This will not only make the plant more stable, but the roots will be stronger and require less watering.
• Pick your strawberries often.
• If you grow fruit, pick your strawberries often to increase their growth, and think out the fruit on heavily laden deciduous fruit trees when the fruit is still the size of a pea.
<< Back to Recipes list
