New potatoes worth peas and coriander - page 147

This is a lovely side to have with lamb, or all sorts of other spring things. If it is spring and you see some sorrel leaves then add them here, roughly chopped, for an extra burst of flavour. A few chopped anchovies also work well. This dish can be made a few hours in advance - just warm through before serving

Great

% Daily Values based on a 2,000 calorie diet

Step 1

I. Fill a small saucepan with plenty of water and place on a high heat. Bring to the boil, then add the peas and blanch for minute. I Drain and set a third of the peas aside. Place the remaining peas in a food processor with the chillies, preserved lemon, coriander, olive oil, lemon zest, 1/2 teaspoon of salt and plenty of pepper. Blitz to form a rough paste and set aside. 2. Place a large saucepan filled with plenty of salted water on a high heat. Once boiling, add the potatoes and boil for I5 minutes, or until soft. Drain and set aside in a large bowl. Roughly crush: you want at least a third of them left whole. Add the peas- both the blitzed and the whole ones -to the potatoes along with the lemon juice and picked coriander. Gently stir and serve warm Pictured Overl.