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*This recipe is gluten-free according to industry standards

Ingredients

  • 5 (about 150g) baby new potatoes, scrubbed
  • 250g Tenderstem®
  • olive oil
  • ½ red chilli, seeded and diced
  • ½ lemon, zested and juiced
  • Dijon mustard
  • chopped to make 1 tbsp dill
  • 4 radishes, finely sliced

Method

  • STEP 1

    Cook the new potatoes in boiling salted water until tender about 10 minutes, adding the Tenderstem® for the last minute of cooking. Drain the potatoes, halve, and return to the pan with some seasoning and 1 tsp oil. Roll the potatoes in the oil, then add the chilli, lemon zest, a squeeze of juice, the mustard and dill. Toss with the potatoes until they’re coated.

  • STEP 2

    Add the Tenderstem® and radishes, toss to mix everything together then tip onto a plate to serve.

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