Chargrilled Spring vegetables

by Anna Jones


750g small new potatoes, scrubbed clean (I use jersey royals)
sea salt and freshly ground black pepper
extra virgin olive oil
4 organic or free-range eggs
a bunch of asparagus, woody ends snapped off
a few sprigs each of fresh parsley, mint and tarragon, leaves picked
a good bunch of watercress, roughly chopped
8 cornichons, roughly chopped
2 tablespoons little capers
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard


Preheat your oven to 220°C/fan 200°C/gas 7. Put the new potatoes on a baking tray with a good pinch of salt and pepper and drizzle with olive oil. Once the oven is hot, put the potatoes in to roast for 30 minutes.

Next, put the eggs into a pan, cover with cold water, bring to the boil, then turn the heat off and leave for 7 minutes. Take them out of the pan and run them under cold water, then, once they are cool, peel and put to one side.

When the potatoes have had 30 minutes in the oven, throw in all but 2 stems of the asparagus, toss to coat in the oil and roast for a further 15 minutess.

Chop the herbs and watercress with the cornichons and capers and put them into a jug or jar. Add 3 tablespoons of olive oil, the red wine vinegar and the Dijon mustard, and shake or whisk to mix. Peel the remaining spears of asparagus into long thin strips with a vegetable peeler.

Once the potatoes and asparagus are ready, tumble them into a bowl.

Roughly chop the eggs and add them to the bowl, then pour over the dressing, scatter with the asparagus strips and toss gently while everything is still hot.

I love getting my box of fruits and seeing the delicious colours and smells as they ripen. I have some standard grocery items too and love the quality of the sourdough bread and eggs.

— Lucy, Nethergreen

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