minted potatoes, with broad beans, peas and pickles

prep time 5 mins
cooking time 20 mins
difficulty easy
style mid-week comfort food

ingredients

5 medium sized potatoes
1 cup of broad beans
2 cups of peas
pickled onions
pickled cornichons
4 teaspoons of mint sauce
2 tablespoons of olive oil
pinch of salt and a good grind of pepper

serve with tofu or meat-free alternative (as this is my first week of attempting a vegan diet, I used a Quorn fillet that was left over in the freezer.)


1) peel and cut your potatoes into medium sized cubes

2) put the potatoes into boiling water and simmer for 15-20 minutes, or until soft.

3) after the potatoes have cooked for about 10 minutes it is time to cook the protein part of the meal.

- I cooked the Quorn fillets in rapeseed oil on a low heat for about 8-10 minutes.

- seasoned with white pepper

4) at the same time as cooking the protein, I prepared my vegetable steamer and put the broad beans and peas in to steam for about 5-6 minutes.

5) once the ingredients are cooked, drain the potatoes and add the beans and peas to the sauce pan.

6) season the vegetables with the mint sauce, oil, salt and pepper.

7) put the pan lid on and give the veg a good hard shake to bash up the potatoes and infuse the flavour of the mint.

8) serve the protein portion on the delicious pile of minted veg and garnish with pickles to add a little punch to a mid-week meal.