New potatoes with samphire and broad beans

Method

1. Prepare the samphire by strip the fronds from the main stalks, wash thoroughly and then blanch by plunging into a pan of unsalted, boiling water for 30 seconds. Refresh in ice water, drain thoroughly and set aside.

2. Place the new potatoes into a large pan of salted water, bring to the boil and cook for 6-8 minutes, or until just tender. Drain thoroughly.

3. Heat the olive oil in a large frying pan and fry the shallots and garlic for 2-3 minutes, or until softened. Add the bacon and fry for a further 3-4 minutes, or until golden-brown. Add the drained new potatoes to the pan and cook for 2-3 minutes, or until the potatoes are coloured all over. Stir in the samphire and broad beans, then melt in a knob of butter and toss well to coat. Season with freshly ground black pepper.

4. Spoon the new potatoes, bacon, samphire and broad beans onto a large serving plate and top with the two poached pullet’s eggs and allow diners to help themselves.