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1
Pre-heat your oven to 200C/gas 6.
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2
Boil your kettle.
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3
Get an oven tray with low sides.
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4
Spoon the vegetable oil onto it.
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5
Put the tray into the oven for 5 minutes to heat the oil.
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6
Add the King Edwards to the tray in a single layer, turn them in the oil to make sure they are fully coated.
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7
Roast for 15 minutes.
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8
Turn the King Edwards and baste them with a heat proof brush.
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9
Roast for 20 minutes more basting them twice during this time.
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10
While the potatoes roast, prepare your vegetables.
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11
Put the basil into a small blender.
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12
Add the extra virgin olive oil and 3 tbsp water.
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13
Blend to a smooth puree, season with salt, set aside.
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14
Fill a large pot (24cm) with boiling water to 2/3 full.
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15
Bring the water to the boil.
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16
Add the basil leaves to the boiling water.
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17
Boil for 30 seconds.
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18
Scoop the leaves out and put into a bowl of cold water; keep the boiling water for the vegetables.
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19
As soon as the basil leaves are cold, drain them and squeeze out any excess water.
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20
Add the carrots to the water and boil for 7 minutes.
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21
Add the asparagus bottoms and the radishes to the water and boil for 3 minutes.
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22
Add the asparagus tips, sugar snap peas and peas, boil for 2 minutes or until just tender.
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23
Drain the vegetables in a colander.
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24
Return them to the pan.
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25
Saute over a medium heat for 15 seconds to evaporate away the water.
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26
Toss in the sunblush tomatoes.
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27
Turn off the heat.
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28
By this stage the King Edwards should be ready.
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29
Toss them with 3 tbsp of the basil puree.
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30
Put them onto your plates.
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31
Scatter the mozzarella balls over.
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32
Add the remaining puree to the vegetables.
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33
Season to taste with salt and pepper.
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34
Spoon the vegetables and remaining puree over the top of the King Edwards and serve.
