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Ingredients

  • 2 handfuls (approx 100g) broad beans
  • for frying olive oil or butter
  • 250g new potatoes, halved and steamed or simmered until just cooked
  • 2 slices parma ham, grilled until crisp and broken into pieces
  • chopped to make 2 tbsp parsley
  • 1 tbsp sherry vinegar

Method

  • STEP 1

    Simmer the broad beans for 4 minutes, drain, cool and peel off the grey skins. Heat a little oil and butter in a frying pan and fry the potatoes until they are really brown and crisp, add the broad beans, parma ham, parsley, season well and toss. Sprinkle with sherry vinegar.

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