Herby roast chicken with garlic lemon toasts
Crunchy lemon toasts make an unusual addition to this succulent family weekend dish
New potatoes with radishes & cured ham
Serves 4
Easy
Prep:
Cook:
Warm, waxy potatoes are the perfect foil for the peppery radishes and rich cured ham
Skip to ingredients
- 600g baby new potatoes(look for Jersey Royals or Pembrokeshire)
- 1 bay leaf
- 2 tbsp extra-virgin olive oil
- 1-2 tsp sherry vinegar
- 2 bunches breakfast radishes(or 150g bag radishes), trimmed
- 6 wafer-thin slices of the best cured hamyou can find (San Daniele or Iberico are good)
Nutrition: per serving
- kcal209
- fat9g
- saturates2g
- carbs25g
- sugars3g
- fibre2g
- protein8g
- salt0.7glow
Method
step 1
Bring the potatoes to the boil in a large pan with the bay leaf and plenty of salt. Simmer gently just until tender, about 10-15 mins, then allow to cool a little in the cooking water.
step 2
Drain the potatoes, discarding the bay leaf, then dress in the olive oil and a splash of sherry vinegar to taste. Split the radishes in half from head to toe, season with a little salt, toss with the warm new potatoes and carefully arrange on a serving platter with the ham slices.
