SERVES: 6 | PREP TIME: 10 MINS | COOK TIME: 10 MINS
INGREDIENTS
500g Jersey Royal Potatoes
200g green beans, trimmed
For the dressing:
1 tbsp lemon juice
1 tsp clear honey
1 tsp wholegrain mustard
3 tbsp olive oil
4 spring onions, thinly sliced
METHOD
Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. Serve as a side dish or as a summery salad.
SERVING SUGGESTIONS
• Salmon
• Lamb
Our pumpkin patch is back from 3rd to 31st October. Pick your own pumpkin, paint it at our painting station and explore the Little Farmers Trail, all in one family day out.
Why a considered corporate hamper says more than a card this Christmas, and how to order one for clients, partners and teams from Blacker Hall Farm this festive season.
Join us this weekend for Blacker Hall Farm’s first Harvest Festival – two days of seasonal food, independent makers, tastings, live cooking and music, plus the opening of our Pumpkin Patch and Mischievous Monster Hunt. Saturday 3rd & Sunday 4th October.
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