Preheat oven to Gas Mark 6, 200ºC, 400ºF.
Place all ingredients (except spring onions) onto a large baking tray – you can use two smaller ones. Toss together to coat all ingredients in the sauce. Spread out into one single layer on the tray(s).
Place in oven and cook for 25 minutes until browned and tender.
Serve scattered with spring onions.
4 medium Smooth potatoes (such as Desiree), cut into thin slices
4 Chicken breasts, cut into chunks
2tbsp Hoisin sauce or Plum sauce
100g Baby sweetcorn
1 Red pepper, deseeded and cut into small cubes
3 Spring onions, finely sliced.
Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.
The perfect fluffy, chunky cut chips with a delicious steak, topped off with a fruity salsa, perfect with the cajun seasoning. What better way to impress?
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."