|Energy (Kcal) 350|
|Saturated Fat 1.0g||5%|
|Total Sugars 4.9g||5%|
Heat oven to 220°C/200°C fan-assisted/Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on high (900W) for 6 and a half minutes. Turn the potatoes over and microwave for a further three and a half. Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 20 minutes until the skin is crisp and the flesh is soft. Reduce the temperature to 200°C/180°C fan-assisted/Gas Mark 6 if the potato browns too quickly.
Meanwhile place the spring onion, cucumber, carrot, radish, coriander and sesame oil in a bowl. Lightly season and toss to coat.
Remove the potatoes from the oven, make a cross in each potato and split open slightly. Spoon over the Asian slaw and serve immediately.
4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1 tsp olive oil
3 spring onions, finely shredded
1/3 cucumber, finely shredded
1 large carrot, coarsely grated
80g radish, finely sliced
3 tbsp fresh coriander, roughly chopped
2 tbsp sesame oil
Rustle up this delicious and hearty combination of soft crispy spuds, roast vegetables and steak. Guaranteed to fill you up as a main meal or a lunch.
An awesome potato stir-fry dish! Experience the fantastic combination of firey ginger and pepper flavours doused by soothing coconut milk.
Deliciously Ella's Potato & Peanut Curry
This warming, fragrant curry from Deliciously Ella is perfect for a hearty dinner.
This is a lovely alternative to making a classic fish pie and such a comforting dish to eat. Feel free to swap the fish to suit your preferences or in fact you could buy fish pie mix which many supermarkets sell at the fish counter. Served with some green vegetables, this is sure to become a family favourite.
This campaign was originally produced in the framework of a programme co-financed by the European Union