13 hours ago
Jersey Royal, cuttlefish and samphire salad
Keep the skin on the potatoes for extra flavour – they add a lovely earthy note and save you the hassle of peeling. This simple salad is packed with unique, fresh flavours that are sure to impress your guests. Sometimes, the most uncomplicated dishes really are the most memorable.
Overview
Prep time
15 mins
Cook time
20 mins
Serves
3
Ingredients
500g Jersey Royals
500-600g prepared cuttlefish or squid (you can buy this online or from a fishmonger)
100ml rapeseed or olive oil
1 tbsp cider vinegar
150g samphire, trimmed
Method
Step
In a large lidded pan of salted water, boil the 500g Jersey Royals whole for about 10-12 minutes, until tender. Then drain and keep warm in the pan with the lid on.
Step
Meanwhile, remove the tentacles from the 500-600g prepared cuttlefish and separate them. Then cut the cuttlefish body into rough 2-3cm pieces.
Step
Season the cuttlefish, then heat 50ml olive or rapeseed oil in a large frying pan. Cook the tentacles first over a low heat for about 3-4 minutes, turning them frequently as they cook. Then turn the heat up to high and add the rest of the cuttlefish. Cook for roughly two minutes, turning gently with a spoon or tongs as it cooks.
Step
Meanwhile, blanch the 150g trimmed samphire for 10 seconds, then drain and rinse briefly under cold water. Once the potatoes are cool enough to handle, cut them in half lengthways – then mix together with the cuttlefish and re-season if necessary.
