A bowl of Jersey Royals Spring Soup with prawns

Jersey Royals, spring greens and prawn fritteda

  • serves 3
  • Easy

A fritteda is a light Italian stew of spring vegetables. Our version uses Jersey Royals, spring greens and prawns for a quick and easy supper



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


  • 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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Nutritional Information

  • Kcals 329
  • Fat 6.8g
  • Saturates 3.1g
  • Carbs 31.4g
  • Fibre 13.7g
  • Protein 28.8g
  • Salt 1.2g