Warm potato and broad bean salad with poached egg
1kg broad beans, podded
12 slices prosciutto
2 tsp Dijon mustard
1 tbsp red wine vinegar
Salt and freshly ground black pepper
60ml (1/4 cup) mustard seed oil
60ml (1/4 cup) olive oil
6 free range medium eggs
Chopped parsley to garnish
"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"
— Box Scheme customer
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.