Phil's Jersey Royals with broad beans and gorgonzola dressing

You’ve heard of field to fork, well Phil’s taken that quite literally - you can’t get any closer to the source! Phil will be cooking live from one of Jersey’s most famous potato fields, overlooking Gorey Castle.

Serves: 4

Ingredients

500g baby new potatoes, halved lengthwise, cooked and cooled, at room temperature

100g cooked, frozen baby broad beans

½ red onion, peeled and very finely sliced

4 tbsp chopped fresh parsley

½ small head Romaine lettuce, very finely sliced

For the dressing

1 egg yolk

1 tsp Dijon mustard

1 tbsp balsamic vinegar

3 tbsp white wine vinegar

5 tbsp extra virgin olive oil

100g mature Gorgonzola cheese, roughly grated or broken up with a fork

Salt and freshly ground black pepper

Method

• Place the warm potatoes and warm broad beans into a bowl

• Make the dressing by placing the egg yolk into a bowl, add the mustard and the vinegars and whisk well. Add the oil in a thin stream until the dressing emulsifies – you may need a little water to thin the dressing. Season well with pepper.

• Quickly mix the onion and parsley with the potatoes and beans

• Mix the cheese into the dressing, pour over the potatoes and beans, and finally add the lettuce. Mix well and serve straight away.