|Energy (Kcal) 389||19%|
|Saturated Fat 1.0g||5%|
|Total Sugars 5.9g||7%|
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 minutes. Turn the potatoes over and microwave for a further 4 minutes. Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 30-40 minutes until the skin is crisp and the flesh is soft.
Heat the remaining oil in a large non-stick frying pan over a medium heat and fry the onion for 5 minutes until soft. Add the garlic and mushrooms and cook for a further 6-8 minutes until soft and golden.
Stir through the spinach, torn chicken and ¾ of the parsley and cook for 3-4 minutes until the spinach wilts and the chicken heats through.
Remove the potatoes from the oven. Make a cross in each potato and split open slightly. Spoon over the chicken, spinach and mushroom mixture and serve immediately.
4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1 ½ tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
250g chestnut mushrooms, sliced
2 cooked chicken breasts, finely torn
3 tbsp fresh parsley, finely chopped
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.
Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!
Find out how to best cook your spuds to compliment this traditional lamb cutlets dish, you'll also find a stunning array of flavours and seasonings to take this simple dish to new heights.
This campaign was originally produced in the framework of a programme co-financed by the European Union