|Sat Fat 5.0g||25%|
300g smooth potatoes (such as Desirée), cut into 2cm pieces
1 tablespoons olive oil
2 large boneless chicken thighs, skinned and quartered (or use two boneless, skinned chicken breasts if preferred, sliced into large pieces)
60g chorizo, cut into 1cm thick discs
1 onion, peeled and thinly sliced
1 red pepper, deseeded and thinly sliced
2 garlic cloves, peeled and chopped
2 teaspoons Cajun seasoning
1 x 400g can chopped tomatoes
200ml hot chicken stock
"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."
A delicious, hot, vegan lunch. Get a taste of jacket potato loaded with spicy chickpeas. Big on flavour but low in fat.
One pan ham hock & kale hash
This recipe is the perfect way to use up any leftover potatoes and warm you up on a cold winter evening. Simple ingredients used to create a hearty flavoursome meal.
Warming, satisfying - try our hearty sausage and potato cassoulet for a tasty evening meal.