- Recipes
- Seasonal Potato, Tenderstem And…
Ingredients
- 1 kg Seasonal potatoes
- 3 tbsp Olive oil
- 25g Butter
- 200g Tenderstem broccoli
- 4 Eggs
- 100g Watercress
- 250g Hollandaise Sauce
- 1 tsp Chilli flakes
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Wash the potatoes (cut larger ones in half) before placing in a large roasting tin with the olive oil and butter. Toss to coat and season well with salt and pepper. Roast in the oven for 20 mins.
Step 2
Remove the tray and shake to turn the potatoes, then roast for another 15 mins.
Step 3
Meanwhile, bring a large pan of water to the boil and add the broccoli. Cook for 4-5 mins until al dente then lift out with a slotted spoon and allow to steam dry and cool.
Step 4
Boil the eggs in the same water. Cook for 7 mins, then drain and run under cold water to stop them cooking. When cool, peel and keep to one side.
Step 5
Remove the potatoes from the oven and press them down with the back of a spoon to break them open. Return to the oven for a final 10 mins.
Step 6
Take your serving plate and spread out the watercress to make a base.
Step 7
Top the watercress with the potatoes and broccoli. Cut the eggs into halves or quarters and arrange them around the plate.
Step 8
Drizzle over some hollandaise and serve the rest on the side for people to help themselves.
Step 9
Lastly, sprinkle over the chilli flakes and finish with a good twist of black pepper.
Step 10
Cook’s tip As another seasonal alternative, try exchanging the Tenderstem for asparagus.
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Ocado Large Free Range Eggs 6 per pack
6 per pack£1.85
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Filippo Berio Olive Oil 750ml
750ml£13.30
For over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours.