Crushed Jersey royals with lentils and extra virgin olive oil

  • Preparation time: 5 minutes
  • Cooking time: 20 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4 as a side dish


500g Jersey royals, scrubbed and well rinsed
200g Puy lentils
3 tbsp extra virgin olive oil
1 tbsp grated parmesan
1 lemon, zest, and juice of ½
25g pack flat leaf parsley, leaves roughly chopped
1 small handful of torn basil leaves


1. Put a pan of salted water over a medium heat and bring to the boil. Add the potatoes, turn down to a simmer and cook until tender - about 12 - 15 minutes. Drain and set aside until just cool enough to handle. Meanwhile, cook the lentils in boiling water for about 20 minutes until tender.

2. Put the potatoes in a bowl and add the oil, parmesan, lemon zest and juice. Smash gently so that they are just slightly crushed - I like to use my fingers. Stir in the lentils. Season generously with salt and scatter over the herbs, then give it one final toss.

3. Serve at room temperature; this dish is good with almost anything. A little pot of crème fraîche served alongside works well.