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Vegetarian Jersey Royals, Spiced Poached Pears and Roquefort Salad Recipe

Oh, how I wish you could taste this ! Roasted Jersey Royal potatoes, pear wedges simply poached in water and spices, Roquefort, with mixed salad leaves lightly dressed in a garlic mustard dressing. Feel free to use another blue cheese, if you can't get Roquefort. When poaching fruit, sugar is usually added to the poaching liquid, but I find this isn't necessary. I just leave the sugar out, and the fruits show case their natural sweetness. The flavours in this salad just go so well together ! Serves 2 as a main or 4 as a starter.

Customer Rating:
5.0 (1 votes)

Posted by: michael




30 - 60 mins

Skill Level




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You will need

250g organic Jersey Royal potatoes

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3 Tbsp olive oil More products
1/4 tsp or less smoked salt More products
2 firm pears

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Spices of your choice, all or some of the following :
2 sticks cinnamon More products
1 tsp whole allspice More products
2 star anise stars More products
5 green cardamom pods More products
a little piece (about 1 inch or 2,5 cm) of dried whole ginger root More products
5 whole cloves More products
1 tsp juniper berries More products
a few whole mace blades More products
mixed salad leaves More products
1 to 2 garlic cloves More products
1 Tbsp wholegrain mustard More products
2 Tbsp apple cider vinegar More products
freshly ground black pepper to taste More products
125g Roquefort or other blue cheese
a handful alfalfa or mixed sprouts Available only in our Edinburgh shops More products
small handful walnut halves, optional More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Start by poaching the pears. To do that, wash and quarter the pears ; halve the quarters into medium wedges. Place the pear wedges in a medium saucepan, along with the spices and enough water to cover. Bring to the boil, allow to simmer for about 10 minutes, then remove from the heat and set aside.
  • Next the potatoes. Pre-heat your oven to 180C / 350F. Brush your Jersey Royal potatoes with a vegetable brush under a running tap. It is important to choose organic potatoes, especially if you are going to eat them with the skin.
  • Cut the potatoes either in quarters or in 1 inch / 2 cm slices. Place the potatoes in a medium saucepan with plenty of cold water. Bring to the boil and allow to cook for about 10 minutes, until the potatoes are just par-boiled.
  • Drain the potatoes, put them in a bowl, add 1 Tbsp olive oil, tossing to coat, and transfer the potatoes to your hot oven. Roast for about 15 minutes, until the potatoes are lightly browned.
  • Meanwhile, wash and spin your salad leaves. Make your dressing by whisking the crushed garlic, remaining 2 Tbsp olive oil, the mustard and the apple cider vinegar together. Dress the salad. Roughly chop the blue cheese.
  • To serve, place a bed of dressed salad on the plates, add the lukewarm spiced poached pears and the hot roasted Jersey Royal potatoes and the pieces. Scatter pieces of blue cheese on the hot potatoes (the cheese will start melting) and top with alfalfa sprouts and some walnuts, if you like.

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