Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and return to the pan.
Stir the ham and a tablespoon of hollandaise together.
Mix the sauce, potatoes and asparagus together. Top with poached eggs.
Great for barbecues and parties, simply scale up the recipe by 3 to serve 12. Simply replace the poached eggs with hard boiled eggs cut into quarters and stir into the sauce.
500g Salad potatoes, scrubbed and halved
150g thick Suffolk ham, diced
250g asparagus spears, halved and blanched
4 medium eggs, poached
Fondant Potato with Poached Salmon and easy Beurre Blanc
Master your french culinary skills with this indulgent fondant potato and poached salmon recipe. Served with an easy Beurre Blanc sauce, this tasty dish is perfect for enjoying yourself or impressing your friends!
Bring the taste of the Mediterranean home with this refreshing salad packed full of flavour - ideal for a summer picnic or BBQ.
Twice baked sour cream and chive jacket potatoes recipe
Twice-baked might sound complicated, but these guys are a doddle to whip up, and well worth it at the end.
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
This campaign was originally produced in the framework of a programme co-financed by the European Union