14 RECIPES WITH CORNISH NEW POTATOES - NEW RECIPES - Seasonal Spuds
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UPDATED WITH
NEW
RECIPES
FOR 2018
14 RECIPES
WITH CORNISH
NEW POTATOES
SIMPLE & DELICIOUS RECIPES BY GUEST
FOOD BLOGGERS AND SEASONAL SPUDS
WHAT’S SO SPECIAL ABOUT CORNISH NEW POTATOES When you think of Cornwall you tend to picture its beautiful, sometimes wild and rugged, coastline. Nowhere in Cornwall is more than 20 miles from the sea and that’s something that Cornish farmers have been capitalising on for generations. With its frost-free maritime climate, winter and spring in Cornwall are that bit milder than the rest of the UK. From sites in the South West, Lincoln and Scotland, Branston supply fresh and ready prepared potatoes. We do all this with the help of dedicated and professional potato growers who deliver the high standards we demand, day in, day out. Our Cornish farmers understand the land so they know which fields will warm up first and they plan their planting accordingly. Starting with south-facing slopes closest to the coast, they will plant as early as January, protecting the delicate plants under fleece or polythene until springtime arrives. Working with the natural landscape gives the crops a head start so that the first Cornish New Potatoes are ready to be freshly harvested right at the start of summer. They are the first of our UK mainland potatoes to be available each year. Sequential planting and careful monitoring helps to ensure that there’s a steady supply of potatoes ready to be harvested as they are needed throughout the season for maximum freshness. Of course, you can get salad potatoes all year round now, but nothing beats the fresh, mild taste and the delicate texture of freshly harvested Cornish New Potatoes when they’re in season. They are harvested while the plants are still green above the ground, which means that the skins are papery thin and they retain more of their natural sweetness. We have developed Seasonal Spuds to help you enjoy the best potatoes in season. Cornish New Potatoes are bursting with natural vitamins and minerals. They are super simple to prepare and quick and easy to cook. There’s no peeling, just give them a wash and pop them in the pan. They’re a healthy treat to eat simply boiled or steamed, and served with a little butter to bring out the delicious mild flavour. Why not try one of our fantastic recipes? Developed by eight of the country’s best known food bloggers and our New Product Development team at Branston, these will make a great addition to summer mealtimes. ENJOY THEM AT THEIR SEASONAL BEST brought to you by THROUGHOUT THE SUMMER. www.branston.com
OVEN ROASTED HERB CRUSTED
CORNISH NEW POTATOES
V
Serves: Prep time: Cooking time: Difficulty: Suitable for Dairy Gluten
6 10 mins 60 mins Easy Vegans and free free
Vegetarians
Ingredients: Method:
• 750g Cornish New Potatoes 1. Preheat oven to 200°C (180°C fan).
• 2-3 tbsp British rapeseed oil 2. Mix the herbs, spices, salt and pepper together.
For the herb and spice mix: 3. Wash and dry the potatoes. Cut any larger ones in half and place them into a large roasting tray.
Drizzle the oil over the top and turn the potatoes over to ensure they are all evenly coated.
• 1/4 tsp smoked paprika
• 1/4 tsp dried thyme 4. Sprinkle the herb and spice mixture over the potatoes, turning them over until they are all covered
(1 tbsp freshly chopped thyme) in the mixture.
• 1/4 tsp dried oregano 5. Place in the centre of the oven and roast for around 50 - 60 minutes, or until they are crisp on the
(1 tbsp freshly chopped oregano) outside and tender in the middle. For an even crispness, shake the roasting tray three or four times
• 1/4 tsp ground black pepper during cooking.
• 1/2 tsp garlic granules
• 1 tsp Cornish sea salt Serve with: Roast chicken, baked fish or with any grilled or roasted meat and poultry.
Great for the BBQ too!
ABOUT OUR BLOGGER
Lavender and Lovage
Karen Burns-Booth is a freelance food and travel writer and recipe developer. Karen shares her
time between North Yorkshire and South West France.
www.seasonalspuds.com @KarenBurnsBooth /KarenBurnsBooth @Lavenderandlovage /LavenderLovage
ROASTED CORNISH NEW POTATO SALAD
V
Serves: Prep time: Cooking time: Difficulty: Suitable for Dairy
6-8 15 mins 45 mins Easy (moderate if you make
your own mayonnaise)
Vegetarians free
Ingredients: Method:
• 1kg Cornish New Potatoes 1. Preheat the oven to 220oC (200oC fan). 5. Gradually add the oils, no more than 2 tsp at a
• 1 small bulb garlic time. Blend in each addition before adding more.
2. Wash and dry the potatoes. Place into a baking tray
• A few sprigs of rosemary The secret to getting mayonnaise with a nice thick
and drizzle with a little olive oil. Toss the potatoes
texture is to add the oil gradually and ensure that
• Olive oil in the oil so they’re all coated. Lay a few sprigs of
each addition is fully combined before adding more.
• 4 tbsp mayonnaise* rosemary on top. Split the garlic into individual
If the oil is added too quickly the mayonnaise will
• ½ tsp lemon juice cloves and crush to break them open slightly.
not thicken. Your mayonnaise will start by looking
• ¼ tsp English mustard powder Nestle the garlic cloves in between the potatoes.
thin and yellow and as you add more oil it will
Season with salt.
• 4 spring onions thicken and its colour will become paler.
• A small handful fresh chives 3. Roast the potatoes for 40-45 minutes until soft in
6. Once the mayonnaise has thickened, mix in the
• Sea salt the centre. Turn the potatoes halfway through your
white wine vinegar/apple cider vinegar. Take 4 tbsp
cooking time to ensure they cook evenly. Adding the
to use in the potato salad and store the rest in the
*To make your own mayonnaise: garlic to the potatoes while they’re roasting adds a
fridge for another time. Alternatively you could use
• 3 egg yolks lovely subtle flavouring, but if you’d like a stronger
a jar of good quality ready-made mayonnaise.
• 125ml rapeseed oil taste then remove the cooked garlic from its skin
• 125ml vegetable oil after roasting and blend it into the mayonnaise 7. Once the potatoes are cooked, remove them from
• 1 tsp white wine or apple cider vinegar before adding it to the salad. the oven the leave to cool. Remove the potatoes
from the tray, leaving behind the garlic and
4. While the potatoes are roasting, prepare the
Serve with: This salad is perfect as rosemary, and chop each potato into bite-sized
mayonnaise. Put your egg yolks into a bowl or jug
a side dish for a summer BBQ or for pieces. Place them into a large bowl.
and blend using a hand blender. Mayonnaise is
taking on a picnic. If you have any left easiest made with a hand blender. However you 8. Thinly slice your spring onions (you should use
over then it’s great the next day mixed can also use a mixer with a whisk attachment on its both the white and green bits for this salad) and
with some cooked salmon fillet and highest speed setting. finely chop the chives. Add them to the potatoes.
salad leaves as a light lunch.
9. Add the mayonnaise, lemon juice, and mustard.
Season with salt to taste. Mix thoroughly and serve.
ABOUT OUR BLOGGER
Charlotte’s Lively Kitchen
Food blogger Charlotte Oates loves cooking and Charlotte’s Lively Kitchen is the place she keeps
all her recipes so she can make them again and again, as well as sharing them with everyone else
to enjoy too. Charlotte loves healthy dinners and indulgent treats.
www.seasonalspuds.com @charlotteslk /charlotteslivelykitchen @charlotteslivelykitchen /charlotteslk
CORNISH NEW POTATOES
EN PAPILLOTE
V
Serves: Prep time: Cooking time: Difficulty: Gluten Suitable for
4 20 mins 25 mins Easy free Vegetarians
Ingredients: Method:
• 500g Cornish New Potatoes 1. Preheat oven to 220°C (fan 200°C).
• 12 cloves garlic 2. Wash and dry the potatoes.
• 4 sprigs fresh thyme
• 60g butter, cut into thin slices 3. Cut 4 squares of foil, 38cm x 38cm. Repeat process using baking parchment.
4. Take one sheet of baking parchment, and place on top of a square of foil parchment, and then
Tip: fold in half. Repeat for each piece so that you have 4 folded squares.
These steamer parcels will keep all the 5. Unfold each of the pieces of paper and foil, and place a quarter of the potatoes on one side of
flavour and goodness inside. The foil will help each of the squares. Add three cloves of the garlic into each package, with a sprig of the fresh
to give structure and integrity so that nothing thyme. Season with a little salt and pepper, and place some butter slices on top.
leaks out.
6. Fold the foil and parchment over the top of the potatoes, then fold over each edge, working
your way all around, folding lengths of 4cm. You can overlap the edges and the finished parcel
should be a semi-circle shape.
7. Make sure all edges are firmly pressed down so that no steam can escape – you can use a
knife handle to ensure that the parcels are secured. Place the parcels on a baking tray and
bake in the oven for 20 - 25 minutes until they have puffed up and the potatoes are tender
and cooked through.
8. Remove from the oven and place on serving plates. Use a knife to open a slit in each parcel
and enjoy fresh from the parcel for the best flavour. Just beware of hot steam escaping as you
open the parcel.
RECIPE CREATED BY BRANSTON & SEASONAL SPUDS
Our New Product Development team love coming up with new ways of cooking potatoes!
We’re passionate about potatoes. Whether they’re roasted, sautéed, mashed, fried or boiled - potatoes have been
a staple in British kitchens for centuries. Our Cornish New Potato recipes have been tried, tested and tasted by
talented chefs at Branston for you to enjoy at home.
www.seasonalspuds.com @SeasonalSpuds /SeasonalSpuds @seasonal_spuds /SeasonalSpuds
ZESTY CORNISH NEW POTATO SALAD
WITH SPRING ONION AND CHIVE
V
Serves: Prep time: Cooking time: Difficulty: Suitable for
4-6 10 mins 25 mins Easy Vegetarians
Ingredients: Method:
• 750g Cornish New Potatoes 1. Wash the potatoes then steam or gently simmer for around 20 minutes until cooked through,
• 4 sprigs fresh mint adding the mint 5 minutes before the end.
• 1 tsp coarse rock salt 2. In a pestle and mortar (just use a bowl and spoon if you don’t have these), crush together the garlic
• 1 garlic clove, peeled and rock salt until they form a paste.
• 4 tbsp lemon juice
3. Add in the lemon juice and zest, mustard and oil and whisk these ingredients together.
• Grated zest of 1 lemon
• 1 teaspoon wholegrain mustard 4. Once the potatoes are cooked and tender, drain and transfer to a serving bowl.
• 4 tbsp olive oil 5. Pour over the dressing while the potatoes are still hot, tossing all the ingredients together until the
• 2 tablespoons fresh chives, potatoes are coated.
finely chopped
6. Scatter the chives and spring onions over the top, and season with salt and pepper if required.
• 6 spring onions, trimmed and
finely chopped
RECIPE CREATED BY BRANSTON & SEASONAL SPUDS
Our New Product Development team love coming up with new ways of cooking potatoes!
We’re passionate about potatoes. Whether they’re roasted, sautéed, mashed, fried or boiled - potatoes have been
a staple in British kitchens for centuries. Our Cornish New Potato recipes have been tried, tested and tasted by
talented chefs at Branston for you to enjoy at home.
www.seasonalspuds.com @SeasonalSpuds /SeasonalSpuds @seasonal_spuds /SeasonalSpuds
NEW POTATO SALAD WITH ASPARAGUS
AND CORNISH BLUE CHEESE
V
Serves: Prep time: Cooking time: Difficulty: Gluten Suitable for
4 20 mins 5 mins Easy free Vegetarians
Ingredients: Method:
• 250g Cornish New Potatoes, boiled and 1. Clean and trim the asparagus, then add to a pan of boiling salted water. Blanch for 1-3 minutes
cut into quarters lengthwise until tender.
• 500g asparagus spears 2. Remove the asparagus from the pan and rinse in cold water to prevent further cooking.
• Juice of 1 lemon
• 1 tbsp olive oil 3. Mix the lemon juice, olive oil, salt and pepper together for the dressing.
• 250g cherry tomatoes 4. In a large bowl, toss together the boiled potatoes, tomatoes, olives, shallots and basil with
• 50g black olives, stoned and halved the dressing.
• 2 small shallots, finely chopped 5. Lay out the asparagus in a serving dish, spoon the potato mix onto the asparagus then top with
• 1 tbsp basil, finely chopped the blue cheese.
• 150g Cornish Blue cheese, cut into
1cm cubes
• Sea salt and black pepper to season
RECIPE CREATED BY BRANSTON & SEASONAL SPUDS
Our New Product Development team love coming up with new ways of cooking potatoes!
We’re passionate about potatoes. Whether they’re roasted, sautéed, mashed, fried or boiled - potatoes have been
a staple in British kitchens for centuries. Our Cornish New Potato recipes have been tried, tested and tasted by
talented chefs at Branston for you to enjoy at home.
www.seasonalspuds.com @SeasonalSpuds /SeasonalSpuds @seasonal_spuds /SeasonalSpuds
MIDDLE EASTERN JEWELLED CORNISH NEW
POTATO SALAD WITH A TAHINI DRESSING
V
Serves: Prep time: Cooking time: Difficulty: Suitable for Dairy Gluten
4 10 mins 20 mins Easy Vegans and free free
Vegetarians
Ingredients: Method:
• 500g Cornish New Potatoes 1. Wash the potatoes then steam or gently simmer them for about 20 minutes until cooked.
Drain and allow to cool. I far prefer New potatoes steamed as it enhances the flavour, but either
For the sauce: cooking method will work.
• 1 heaped tbsp / 45g tahini 2. Whisk the tahini, lemon juice and olive oil together in a mixing bowl. Add the soy sauce and drizzle
• ½ lemon – juiced and zested in some of the water. Mix, and add more water until the sauce is the consistency of single cream.
• 1 tsp olive oil Season to taste with salt and pepper.
• 1 tsp soy sauce 3. Finely chop the coriander, reserving some of the leaves for garnishing, and stir into the sauce with
• 1 tbsp water the lemon zest.
• 1 small bunch coriander
4. Once the potatoes have cooled, cut into 1cm thick slices, and gently fold a few at a time into the
• 2 tbsp pomegranate seeds sauce until they are coated.
• Salt and pepper
5. Serve on a bed of salad leaves and scatter the reserved coriander leaves and pomegranate seeds
To serve: on top. You could also scale the ingredients up or down according to how many you are catering
for. Any leftovers will keep in the fridge for a couple of days.
• Salad leaves
Serve with: Grilled/ barbecued lamb or sausages.
ABOUT OUR BLOGGER
Fuss Free Flavours
Helen Best-Shaw is a freelance food writer, photographer and recipe developer based in West
London. On her blog, she creates and shares simple recipes for delicious food you want to eat that
is also achievable and affordable.
www.seasonalspuds.com @FussFreeHelen /fussfreeflavours /fussfreeflavour
SPANISH STYLE CHICKEN
WITH CORNISH NEW POTATOES
Serves: Prep time: Cooking time: Difficulty: Gluten
4 10 mins 45 mins Moderate free
Ingredients: Method:
• 1 tbsp olive oil 1. Preheat the oven to 180°C (160oC fan).
• 1 tsp sea salt 2. Mix the olive oil, sea salt, freshly ground pepper, cumin seeds, oregano, smoked paprika and garlic
• 1 tsp freshly ground black pepper together in a small bowl.
• 1 tsp cumin seeds
3. Wash the potatoes. Place everything into a large baking tray. To ensure an even cook, you could
• 2 tsp dried oregano
also spread across two if it becomes too crowded.
• 2 tsp smoked paprika
• 4 cloves of garlic, peeled and crushed 4. Pour the olive oil mixture over the ingredients and thoroughly coat everything, turning once or
twice, using your hands.
• 8 chicken thighs
• 1 large onion, cut into wedges 5. Bake in the oven for about 45 minutes or until the chicken is cooked through.
• 3 peppers, seeded and cut into wedges
(I like to use a mixture of colours)
• 100g chorizo (a ring sliced up works
better than the very thin slices)
• 500g Cornish New Potatoes
• 6 large tomatoes, quartered
• 100g pitted black olives, drained
ABOUT OUR BLOGGER
Taming Twins
Sarah Barnes is a blogger and vlogger, sharing tales from the frontline of parenting young school
children. She shares family travel adventures and quick and easy meals and treats for busy lives.
www.seasonalspuds.com @TamingTwins /TamingTwins
PESTO PARMESAN CORNISH NEW POTATOES
Serves: Prep time: Cooking time: Difficulty: Gluten
4 15 mins 40 mins Easy free
Ingredients: Method:
• 700g Cornish New Potatoes 1. To make the homemade pesto, gently toast the pine nuts in a pan until golden then add to a food
• 3 tbsp pesto* processor with the rest of the ingredients and blend until smooth. This makes around 240ml of
• 30g parmesan, grated pesto, so just use 3 tbsp for the potatoes and store the remainder of the mixture in an air tight
container for up to 5 days. Alternatively, you could use a jar of good quality pesto instead.
*To make your own pesto: 2. Preheat the oven to 200oC (180oC fan). Wash and dry the potatoes and cut any large ones in half.
• 150ml olive oil In a bowl, mix the potatoes and pesto and add to a lightly oiled baking tray. Place in the oven for
• 50g pine nuts 25 minutes.
• 70g basil
• 40g Italian hard cheese
3. Take the potatoes out of the oven and sprinkle over the parmesan, salt and pepper and put back
• 2 garlic cloves
in the oven for 15 minutes until golden in colour.
• Zest of half a lemon Serve with: Grilled chicken breast and a large green salad.
ABOUT OUR BLOGGER
Hungry Healthy Happy
Dannii Martin writes Hungry Healthy Happy with her husband Dave. Its one of the UK’s most
popular food and lifestyle blogs.
www.seasonalspuds.com /HungryHealthyHappyMINI HASSELBACK CORNISH
NEW POTATOES
Serves: Prep time: Cooking time: Difficulty:
4/5 5 mins 50 mins Easy
Ingredients: Method:
• 20 Cornish New Potatoes 1. For the dip mix the double cream with the lemon juice until the cream thickens then stir in
• 50g butter the chives. Serve this on the side.
• 4 cloves garlic, crushed 2. Preheat the oven to 200°C (fan 180°C).
• Salt and black pepper to season
3. Make several cuts along each potato but not all the way through. Put them cut side up on a
• 40g fresh parmesan, grated
baking tray.
For the dip 4. Put the butter and garlic into a pan, season, then warm through until the butter is melted.
• 3 tbsp double cream 5. Brush the butter and garlic mixture over the potatoes and roast them in the oven for 20
• 1 tbsp lemon juice minutes.
• 1 tbsp chives, finely chopped 6. Sprinkle with parmesan, then pop them back in the oven for a further 15 - 20 minutes until
the parmesan has melted and the potatoes are golden.
Tip:
These diddy little Hasselback potatoes are
much quicker to cook that their full-sized
buddies. Rest each potato in the bowl of a
spoon to make the cuts so that you don’t slice
all the way through.
RECIPE CREATED BY BRANSTON & SEASONAL SPUDS
Our New Product Development team love coming up with new ways of cooking potatoes!
We’re passionate about potatoes. Whether they’re roasted, sautéed, mashed, fried or boiled - potatoes have been
a staple in British kitchens for centuries. Our Cornish New Potato recipes have been tried, tested and tasted by
talented chefs at Branston for you to enjoy at home.
www.seasonalspuds.com @SeasonalSpuds /SeasonalSpuds @seasonal_spuds /SeasonalSpudsCHERMOULA FISH AND
CORNISH NEW POTATO TAGINE
Serves: Prep time: Cooking time: Difficulty: Dairy Gluten
4 15 mins 55 mins Moderate free free
Ingredients: Method:
• 600g white fish (cut into 8 pieces) 1. To make the Chermoula paste: mix garlic puree in a dish and stir in the cumin seeds, chilli puree,
• 600g Cornish New Potatoes lemon juice, oil and chopped coriander.
• 250g cherry tomatoes 2. Marinade the fish in half the Chermoula paste and leave to stand in the fridge while you cook
• 20 black olives the rest of the dish.
• 100ml vegetable stock (hot)
3. Meanwhile, mix the potatoes, tomatoes and olives in a heavy based pan. Add the stock, season,
cover and cook gently on the hob for 40 minutes.
For the Chermoula paste
• 2 tsp garlic puree 4. Add the fish and cook for a further 15 minutes. Drizzle over the rest of the Chermoula paste
and serve.
• 2 tsp cumin seeds
• 1 tbsp chilli puree
• Juice of a lemon
• 2 tbsp olive oil
• Small bunch fresh coriander, chopped
RECIPE CREATED BY BRANSTON & SEASONAL SPUDS
Our New Product Development team love coming up with new ways of cooking potatoes!
We’re passionate about potatoes. Whether they’re roasted, sautéed, mashed, fried or boiled - potatoes have been
a staple in British kitchens for centuries. Our Cornish New Potato recipes have been tried, tested and tasted by
talented chefs at Branston for you to enjoy at home.
www.seasonalspuds.com @SeasonalSpuds /SeasonalSpuds @seasonal_spuds /SeasonalSpudsCORNISH MACKEREL AND POTATO BAKE
Serves: Prep time: Cooking time: Difficulty:
4 15 mins 35 mins Moderate
Ingredients: Method:
• 4 Cornish mackerel fillets 1. Preheat the oven to 200oC (fan 180oC). Give the potatoes a wash and then simmer them in salted
• 1 large aubergine, thinly sliced water for 7 minutes and drain.
• 600g Cornish New Potatoes 2. Meanwhile, fry the fish gently in a little olive oil, skin down, then place in a medium-sized baking
• 100g breadcrumbs dish. Fry the aubergine slices in the same pan, adding more oil if needed, allowing the fish flavours
• 2-3 tbsp olive oil to soak into them.
• Sea salt and black pepper 3. Layer the fried aubergine slices on top of the fish. Slice the potatoes and layer on top of the
aubergines.
For the sauce
4. Whisk all the ingredients for the sauce together and pour generously over the fish mixture.
• 8 tbsp Cornish clotted cream
Scatter the breadcrumbs over the top and place in the oven.
• 4 tsp English mustard
• 2 eggs, beaten 5. Bake for 15–20 minutes or until the breadcrumbs have gone golden and crispy.
• 4 tbsp cheddar cheese, grated 6. Sprinkle with fresh parsley and serve with wedges of lemon and your choice of green veg or salad.
• 2 tsp oregano
• 3 tbsp olive oil
To serve
• Handful of fresh parsley, chopped
• Wedges of fresh lemon
• Your choice of green veg or salad
RECIPE CREATED BY BRANSTON & SEASONAL SPUDS
Our New Product Development team love coming up with new ways of cooking potatoes!
We’re passionate about potatoes. Whether they’re roasted, sautéed, mashed, fried or boiled - potatoes have been
a staple in British kitchens for centuries. Our Cornish New Potato recipes have been tried, tested and tasted by
talented chefs at Branston for you to enjoy at home.
www.seasonalspuds.com @SeasonalSpuds /SeasonalSpuds @seasonal_spuds /SeasonalSpudsKALE, GOATS’ CHEESE AND
CORNISH NEW POTATO SALAD
Serves: Prep time: Cooking time: Difficulty: Gluten
4 5 mins 45 mins Easy free
Ingredients: Method:
• 200g Cornish New Potatoes 1. Preheat the oven to 200oC (fan 180oC). Drizzle a little oil in to the roasting tin and put in the oven
• 200g kale for a couple of minutes to get hot. Meanwhile, give the potatoes a wash before placing in the
• 150g raw beetroot, peeled and quartered preheated roasting tin with the beetroot and return to the oven for 40-45 minutes.
• 4 round slices goats’ cheese 2. Heat a little oil in a heavy-based frying pan. Stir fry the kale for 4 minutes and then add the peas
• 120g asparagus and asparagus for a further 3-4 minutes. Grill the goats’ cheese for 2-3 minutes on each side or
• 80g peas until lightly browned.
• 2 tbsp olive oil 3. Combine all the ingredients together, season and serve onto each plate. Place the grilled goats’
• Sea salt and black pepper cheese on top. Drizzle with balsamic glaze to serve.
To serve
• Balsamic glaze
RECIPE CREATED BY BRANSTON & SEASONAL SPUDS
Our New Product Development team love coming up with new ways of cooking potatoes!
We’re passionate about potatoes. Whether they’re roasted, sautéed, mashed, fried or boiled - potatoes have been
a staple in British kitchens for centuries. Our Cornish New Potato recipes have been tried, tested and tasted by
talented chefs at Branston for you to enjoy at home.
www.seasonalspuds.com @SeasonalSpuds /SeasonalSpuds @seasonal_spuds /SeasonalSpudsCORNISH NEW POTATO
AND STEAK SKEWERS
Serves: Prep time: Cooking time: Difficulty: Gluten
3/4 10 mins 20 mins Moderate free
Ingredients: Method:
• 250g Cornish New Potatoes 1. To make the dressing, simply whisk the ingredients together.
• 700g steak, cubed 2. Give the potatoes a wash and cut into halves or quarters. Simmer gently in salted water for
• 3 peppers (preferably one of each colour), 7 – 8 minutes until tender, then drain.
cut into chunks
• A handful of mushrooms 3. Heat up the grill/griddle.
• 1 red onion, cut into wedges 4. Place the steak, potatoes, tomatoes, onion, mushrooms and peppers into a bowl with the olive oil
• A handful of cherry tomatoes and mix gently.
• 2 tbsp olive oil 5. Thread the ingredients evenly onto wooden skewers. Season well.
• Salt and black pepper to season
6. Place the skewers on the grill/griddle and cook for 8 – 10 minutes, turning the skewers frequently
For the dressing to get an even cook.
• 4 tbsp tahini 7. Once cooked drizzle the dressing over the skewers and place the remaining sauce in a dish at the
• 2 tbsp lemon juice side to serve.
• 1 tbsp maple syrup
• 4 tbsp water
Tip:
This is a great protein-rich meal to refuel after
a workout. Serve simply with a leafy salad on
the side.
RECIPE CREATED BY BRANSTON & SEASONAL SPUDS
Our New Product Development team love coming up with new ways of cooking potatoes!
We’re passionate about potatoes. Whether they’re roasted, sautéed, mashed, fried or boiled - potatoes have been
a staple in British kitchens for centuries. Our Cornish New Potato recipes have been tried, tested and tasted by
talented chefs at Branston for you to enjoy at home.
www.seasonalspuds.com @SeasonalSpuds /SeasonalSpuds @seasonal_spuds /SeasonalSpudsTURMERIC CORNISH NEW POTATO
AND QUINOA POWER BOWL
V
Serves: Prep time: Cooking time: Difficulty: Suitable for Dairy Gluten
1 12 mins 30 mins Easy Vegans and free free
Vegetarians
Ingredients: Method:
• 200g Cornish New Potatoes 1. Preheat oven to 200oC (fan 180oC). Put the coconut oil on a baking tray and place in the oven
• 400g chickpeas for a couple of minutes to melt. Gently wash the potatoes, slice into strips and lay flat on the
• 2 tsp turmeric baking tray, sprinkle with 1 tsp turmeric and season. Roast for 5 minutes, whilst you drain
and rinse the chickpeas.
• 1 tsp paprika
• 1 tbsp coconut oil 2. Place the chickpeas in a bowl and add paprika, stirring to coat them evenly. Put the chickpeas
• 80g cooked quinoa on the other half of the baking tray and place in the oven to roast with the potatoes for a
• 100g kale further 25 minutes.
• ½ tbsp olive oil 3. Add 1 tsp of turmeric and some salt and pepper to the quinoa and mix well. Wash the kale,
• 1 avocado chop and drizzle with olive oil. Put it in bowl along with sliced avocado, and radishes and then
• 3 radishes the quinoa, chickpeas and potatoes. Sprinkle with sesame seeds to serve.
• Sprinkle of sesame seeds
• Salt and pepper
RECIPE CREATED BY BRANSTON & SEASONAL SPUDS
Our New Product Development team love coming up with new ways of cooking potatoes!
We’re passionate about potatoes. Whether they’re roasted, sautéed, mashed, fried or boiled - potatoes have been
a staple in British kitchens for centuries. Our Cornish New Potato recipes have been tried, tested and tasted by
talented chefs at Branston for you to enjoy at home.
www.seasonalspuds.com @SeasonalSpuds /SeasonalSpuds @seasonal_spuds /SeasonalSpudsYou can also read
