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  • 1 kg baby potatoes, halved
  • 240 g frozen soya beans
  • 4 tbsp half fat British crème fraîche
  • 28 g fresh mint leaves, washed and shredded


  1. 1

    Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for about 12-15 minutes, until tender. Add the frozen soya beans for the last couple of minutes of cooking. Drain well then tip into a serving bowl.

  2. 2

    Toss together the hot potatoes and beans with the crème fraîche and mint and serve warm.


    Cook's tip:

    You can use frozen broad beans instead of soya beans, if you like - just add to the potatoes for the last 4 minutes of cooking time. When cooked, you'll need to slip the beans out of their skins before serving.

Nutritional Details

Each serving provides
  • Energy 729kj 174kcal 9%
  • Fat 4.9g 7%
  • Saturates 1.5g 8%
  • Sugars 2.0g 2%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 331kj/79kcal

Each serving provides

23.2g carbohydrate 3.2g fibre 7.7g protein

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