2 large Fluffy potatoes (such as Maris Piper or King Edward)
1 teaspoon oil
2 boneless, skinless chicken breasts, cut into small cubes
1 garlic clove, peeled and crushed
2 tablespoons prepared green pesto
4 cherry tomatoes, roughly chopped
Large handful baby spinach or rocket leaves (optional), to serve
Why not make your own Saturday night takeaway, with this potato version of a Chinese classic, packed with nutrients?
Source of FIBRE
Source of POTASSIUM
A hearty stew, coming in at under 350 calories, with garlic, paprika and olives.
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.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.