Ginger beer chicken & ribs
Marinade chicken pieces and pork spare ribs in a sweet, sticky and lightly spiced glaze with allspice and star anise, then barbecue and serve with lime wedges
Roast new potato salad with caper & tarragon dressing
Serves 8
Easy
Prep:
Cook:
A classic potato salad updated with a herby soured cream dressing, perfect for serving with fish, barbecued meat and many an alfreso feast
Skip to ingredients
- 1kg baby new potatohalved if large
- 1 tbsp rapeseed oil
For the dressing
- 150ml soured cream
- 1 tbsp Dijon mustard
- ½ pack tarragonchopped
- ½ small pack parsleychopped
- zest and juice ½ lemon
- 1 tbsp small caperrinsed
Nutrition: per serving
- kcal149
- fat6g
- saturates3g
- carbs22g
- sugars2g
- fibre2g
- protein3g
- salt0.3g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.
step 2
Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.
