Alex Mackay's Spring Vegetables with Roast King Edwards, Basil, Mozzarella & Sunblush Tomatoes

Alex Mackay's spring vegetables with roast King Edwards, basil, mozzarella & sunblush tomatoes recipe
Per Serving %RI
Energy (Kcal) 478 24%
Fat 20.5g 29%
Saturated Fat 5.9g 30%
Total Sugars 20.2g
Salt 0.7g 12%

Method

Preheat your oven to 200c/Gas Mark 6. Position top shelf. Boil your kettle.

Get an oven tray with low sides. Spoon the vegetable oil onto it. Put the tray into the oven for 5 minutes to heat the oil. Add the King Edwards to the tray in a single layer, turn them in the oil to make sure they are fully coated. Roast for 15 minutes. Turn the King Edwards and baste them with a heat proof brush. Roast for 20 minutes more basting them twice during this time.

While the potatoes roast, prepare your vegetables.

Fill a large pot (24cm) with boiling water to 2/3 full. Bring the water to the boil. Add the basil leaves to the boiling water. Boil for 30 seconds. Scoop the leaves out and put into a bowl of cold water; keep the boiling water for the vegetables. As soon as the basil leaves are cold, drain them and squeeze out any excess water. Put the basil into a small blender. Add the extra virgin olive oil and 3 tbsp water. Blend to a smooth puree, season with salt, set aside.

Add the carrots to the water and boil for 7 minutes. Add the asparagus bottoms and the radishes to the water and boil for 3 minutes. Add the asparagus tips, sugar snap peas and peas, boil for 2 minutes or until just tender. Drain the vegetables in a colander. Return them to the pan. Saute over a medium heat for 15 seconds to evaporate the water. Toss in the sunblush tomatoes. Turn off the heat.

By this stage the King Edwards should be ready. Toss them with 3 tbsp of the basil puree. Put them onto your plates. Scatter the mozzarella balls over. Add the remaining puree to the vegetables. Season to taste with salt and pepper. Spoon the vegetables and remaining puree over the top of the King Edwards and serve.

Ingredients

700g of fluffy King Edward potatoes, peeled and cut in 3cm chunks

2 tbsp vegetable oil

The leaves and smaller stalks from 1 bunch of basil

3 tbsp extra virgin olive oil

3 tbsp water

200g small Chantenay carrots, washed

1 bunch asparagus 8-12 spears, woody bottoms trimmed, cut in half widthways

12 radishes, halved

150g peas

100g sugar snap peas (or one small packet, sizes vary)

16 sunblush tomatoes

125g tub mozzarella balls, drained

Salt and freshly ground black pepper

700g of fluffy King Edward potatoes, peeled and cut in 3cm chunks 2 tbsp vegetable oil The leaves and smaller stalks from 1 bunch of basil 3 tbsp extra virgin olive oil 3 tbsp water 200g small Chantenay carrots, washed 1 bunch asparagus 8-12 spears, woody bottoms trimmed, cut in half widthways 12 radishes, halved 150g peas 100g sugar snap peas (or one small packet, sizes vary) 16 sunblush tomatoes 125g tub mozzarella balls, drained Salt and freshly ground black pepper

You may also like

Spiced Potatoes with Aubergine and Coconut Recipe

Spiced Potatoes with Aubergine and Coconut Recipe

Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.

  • Prep in: 10 mins
  • Cook in: 20 mins
La Pomme de Terre en Vichyssoise et son croustillant de Poireaux recipe

Potato Vichyssoise with Crispy Leek Recipe

Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.

  • Prep in: 12 mins
  • Cook in: 18 mins
sticky salmon topped potato noodles with pak choi

Sticky salmon topped potato noodles with pak choi

Sticky Salmon topped Potato Noodles with Pak Choi

Why not create healthier noodles by spiralising potatoes. Not only does it make the potato quicker to cook but also adds a fun twist to your dish. Packed full of favours, the salmon is cooked in a delightful combination of garlic and ginger before having a delicious sticky sauce drizzled all over.

  • Prep in: 10 mins
  • Cook in: 25 mins
Thai beef and potato salad recipe

Low sat fat

High protein

Thai Beef and Potato Salad

Using lean rump steak and aromatic herbs and spices, this Southeast Asian delight is packed full of protein and can be made in no time at all.

  • Cook in: 15 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union