It’s great that Whole Foods customers can now find Real Kombucha on their shelves. To celebrate, we got together and made this great little video with our wonderful chef friend, Elly Pear. All the ingredients mentioned here are available at Whole Foods, where you can also find a printed version of this recipe.

Elly has her own celebrating to do this month, of course, as she’s just published Green (Ebury Press, £22), her latest cookbook, from which she chose this recipe to pair perfectly with our very own Royal Flush kombucha.

Elly Curshen – AKA Elly Pear – was the founder of Bristol’s Pear Café, a Sunday Times bestselling cookery author, food panel judge, cookery tutor and authority on all things delicious. Elly’s cooking is bright, inventive and meat-free. Influenced by world cuisine but always with an eye on the local greengrocers, Elly is passionate about encouraging people to cook from scratch with easily achievable, tasty recipes. Elly’s latest book, Green, contains over 100 veggie and vegan recipes.

Recipe for Sesame-roasted New Potato Salad

Serves 4–6. Pairs with Royal Flush by Real Kombucha.

Elly Pair Real Kombucha


  • 750g new potatoes, halved lengthways
  • 4 tbsp olive oil
  • 4–6 radishes
  • 1 tbsp sesame seeds
  • 1 x 75g bag of pea shoots
  • 1 handful of whole mint leaves
  • 2 tbsp finely chopped chives
  • Calendula petals (optional)
  • Flaked sea salt and freshly ground
  • Black pepper


“When the mint and chives hit the hot potatoes, the smell is fantastic. I love to decorate this salad with calendula petals too – the bright yellow or orange pops of colour make the salad feel even more ‘spring-y’. However, they’re not something you can easily buy off the shelf, so I’ve left them as optional. If you’re lucky enough to have some growing in your garden, pick a few of the petals and scatter them on top.”

Preheat the oven to 180°C fan/200°C/400°F/Gas mark 6.

Place the potatoes in a roasting tray and drizzle with 2 tablespoons of the olive oil. Season well with salt and pepper. Using your hands, toss everything together to make sure all the potatoes are covered in oil. Roast in the hot oven for 30 minutes or until golden and crispy on their edges.

Meanwhile, thinly slice the radishes and place them in a bowl of icy water to keep them crisp. When the potatoes are cooked, transfer them to a serving dish and add the remaining olive oil. Drain and dry the radish slices and add to the serving dish along with the sesame seeds, pea shoots, mint leaves and chives. Scatter over the calendula petals, if using, and serve immediately.

“Having something like this rather than wine is a perfect swap. It feels really special; it feels really celebratory. The lightness of it with these sort of Spring flavours is lovely” – Elly Pear on Real Kombucha