|Energy (Kcal) 307|
|Saturated Fat 7.4g||25%|
|Total Sugars 2.7g|
Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 5-6 minutes until tender. Drain.
Meanwhile, remove the skin from the chorizo and slice. Fry in a non-stick frying pan with the pepper for 2-3 minutes.
Add the spring onions, tomatoes and potatoes and cook for 2-3 minutes until heated through. Serve with salad as a light lunch or supper.
350g smooth potatoes thickly sliced
225g whole chorizo sausage
1 red pepper diced
1/2 bunch spring onions sliced
2 tomatoes diced
Easy to make but no less delicious, potato dauphinoise is a creamy and crispy crowd pleaser, perfect for a cold winter night or an evening dinner party. Soft potatoes baked in rich cream and topped with golden cheese, this warming classic brings the taste of France to any kitchen table.
Charred potato, grilled peach and sliced lamb with parsley dressing
Get your griddle on with this delicious charred potato, grilled peach and sliced lamb dish. Paired with a homemade parsley dressing, this is the perfect mid-week meal to enjoy yourself or share with friends.
Bring the taste of the Mediterranean home with this refreshing salad packed full of flavour - ideal for a summer picnic or BBQ.
This campaign was originally produced in the framework of a programme co-financed by the European Union