|Sat Fat 15.7g||78%|
Heat the oven to 220c
Cook the broccoli in salted, boiling water for four minutes, drain and refresh under cold water.
Blanch the potato slices in boiling water for three to four minutes and drain.
Grease some ramekins with butter or oil and line with the potato slices.
Mix together the apple, broccoli and Stilton and divide between the moulds.
Mix together the cream, egg yolks and seasoning and divide between the moulds.
Bake in the oven for 9 minutes until golden. Cool a little and serve in the ramekins with salad.
25g Stilton, crumbled
70g Russet or Braeburn apples, cut into chunks
600g waxy potatoes, sliced thinly
160g broccoli florets
250ml double cream
3 egg yolks
Salt and pepper
This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal.
This classic soup is perfect for the winter months. It is easy to make and tastes great too!
This is a great way of using up your leftover spuds! Serve up as a snack in traditional pizza fashion with a smattering of nutritional toppings including potatoes and broccoli layered on top.
Aromatic Potato, Pea & Mint Soup with Garlic Toasts
Give your taste buds a mid-week treat with this aromatic potato, pea and mint soup. Don't forget to serve with garlic toasts to make your meal extra special!
This campaign was originally produced in the framework of a programme co-financed by the European Union