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Title: Sherry Braised Jersey Royals w/Broad Beans & Serrano Ham
Categories: Potatoes, Beans, Pork, Wine, Hewrbs
Yield: 4 servings

Knob of butter
500 g (18 oz) Jersey Royal
- potatoes; halved if large
250 ml Chicken stock
1 tb Sherry vinegar
Olive oil to drizzle
4 sl Serrano ham
200 g (7 oz) podded broad beans
2 tb Pedro Ximenez sherry
sm Handful fresh parsley; rough
- chopped

Melt the butter in a large pan (one with a tight-fitting
lid) over a medium heat, add the potatoes with a pinch
of sea salt, then stir to coat. Pour over the stock and
sherry vinegar. Bring to a simmer, cover with the lid,
then reduce the temperature and simmer gently for 20
minutes, stirring occasionally, until the potatoes are
almost tender.

Meanwhile, heat a drizzle of olive oil in a frying pan
and fry the slices of ham until crisp, then set aside to
cool.

Bring a pan of salted water to the boil and cook the
beans for 3 minutes until just tender. Drain and cool
under running water. If you have time (and the
inclination), remove the skins of the beans - this is
called double-podding.

Remove the lid from the potatoes and continue cooking
for about 5 minutes until fully tender. Stir in the
beans and pedro ximénez sherry. Crumble over the crisp
ham and sprinkle with the parsley to serve.

RECIPE FROM: https://www.deliciousmagazine.co.uk

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