• 350g Jersey Royals
  • 1 tbsp butter
  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • 1 stick celery, diced
  • 250g broad beans, weighed after double-podding
  • a handful samphire
  • 150g frozen peas
  • 2 lemons, zested and 1 juiced
  • 300ml light fish or vegetable stock
  • 300g shelled prawns


  • STEP 1

    Add the Jersey Royals to a large pan of boiling, salted water and boil for 10-12 minutes, or until just tender. Drain well, leave to cool, then slice thickly.

  • STEP 2

    Melt the butter in a deep frying pan then add the onion, garlic and celery and soften gently for about 8 minutes. Tip in the sliced potatoes, broad beans, samphire, frozen peas, lemon zest and fish stock. Squeeze in the juice from one of the lemons with a pinch of salt, pepper and sugar and bring to a simmer.

  • STEP 3

    Bubble together for 2 minutes, then tip in the prawns and bubble again until the prawns are pink. Season with plenty more black pepper and serve with extra lemon wedges and crusty bread on the side.


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