New potatoes with bacon, samphire and broad beans
500g of new potatoes
225g of samphire
1 sprig of fresh mint
2 garlic cloves, sliced
2 shallots, finely chopped
175g of smoked bacon
125g field fare frozen broad beans, cooked in boiling salted water for 2/3 mins)
6 knobs of unsalted butter
rapeseed oil, for frying
1 tbsp of white wine vinegar
Bring a pot of water to the boil. Wash the samphire and then blanch in the water for 30 seconds, refresh in ice water and drain
Place the new potatoes in a large pan and cover with cold water.
Add the lemon and a sprig of mint and place over a high heat.
Bring to the boil and cook for 10-15 minutes or until the potatoes are slightly tender, drain and set aside to cool
Heat a large frying pan over a medium heat. Once the pan is scorching hot, add a little rapeseed oil and then the shallots and garlic.
Turn the heat down and fry gently until the shallots and garlic colour. Add the bacon and fry until the bacon starts to caramelise
Add the potatoes into the pan and fry until lightly coloured.
Finally, add the samphire and broad beans and fry for a further 2 minutes. Season with a little salt and pepper to taste and keep warm
Bring a large pot of water to the boil. Add a tbsp of vinegar to the boiling water. Crack the 6 eggs into 6 small cups.
One by one, drop the eggs into the water – to poach will take around 3 minutes per egg – swirling the water to create a whirlpool effect.
Remove the eggs from the pan using a slotted spoon
To serve, divide the new potatoes, bacon, broad beans and samphire into 6 bowls, place a knob of butter on the potatoes in each bowl. Finish with a poached egg served on top
Many thanks to www.greatbritishchefs.com