New Potatoes with Peas and Coriander

Makes for a delicious side plate with lamb, or any sort of other spring things! Recipe by Ripe


  • 300g peas (fresh or frozen)
  • 2 green chillies, finely chopped
  • 1 small preserved lemon
  • 15g coriander
  • 5g leaves
  • 60ml olive oil
  • 750g new potatoes, sliced in half
  • salt and pepper


  1. Fill a small saucepan with plenty of water and place on a high heat. Bring to the boil, then add the peas and blanche for 1 minute. Drain and set 1/3 of the peas aside.
  2. Place the remaining peas in a food processor with the chillies, preserved lemon, coriander, olive oil, lemon zest, 1/3 tsp of salt, and plenty of pepper. Blitz to form a rough paste and set aside.
  3. Place a large saucepan filled with plenty of salted water on a high heat. Once boiling, add the potatoes and boil for 15 minutes, or until soft. Drain and set aside in a large bowl. Roughly crush (leaving at least 1/3 whole).
  4. Add the peas, the blitzed and whole ones, to the potatoes along with the lemon juice and pickled coriander. Gently stir and serve warm.

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