ON FIRE

Transform your outdoor cooking skills with these brilliant dishes by green beans with Jersey Royals

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Grilled Green Beans with Jersey Royals and Pecorino

As much as I love a head torch and umbrella being part of my BBQ gear, sunny days are the best days for cooking outside. If hot days leave you wanting to eat something a little lighter, this will hit the spot. This recipe calls for Jersey Royals that are in season from March to July-ish. If you are making this outside of those months, you could use Pink Fir Apple potatoes instead.

Suitable for all BBQs

SERVES 4

600g Jersey Royals (or other new potatoes), scrubbed and halved

400g green beans, trimmed

3 tablespoons extra virgin olive oil juice of ½ or 1 whole lemon

100g rocket, roughly chopped

50g pecorino, finely grated sea salt and freshly ground black pepper

Preheat the BBQ to a medium heat. Cook the potatoes in plenty of boiling salted water for about 15 minutes or until tender, adding the beans for the final 5 minutes of cooking time. Remove from the heat, drain and keep warm. Place the beans and potatoes in a bowl and toss with 1 tablespoon of the olive oil and a big pinch of salt. When the grill is hot, arrange the green beans and potatoes on top and grill for about 3–5 minutes on each side, or until lightly charred. The beans should be long enough not to fall through the gaps but you’ll need to arrange them across the grill to minimise the amount of beans that fall through! Remove from the heat and transfer to a bowl. Add the remaining olive oil, lemon juice and chopped rocket, toss together and season to taste. Serve on a big plate and shave over the pecorino.