|Energy (KJ) 2108||25%|
|Energy (KCal) 505||25%|
|Saturated Fat 7.9g||39%|
|Total Sugars 18.2g||20%|
Cut the potatoes into halves or quarters (depending on their size), then place them all in a pan of cold water with a pinch of salt. Bring to the boil and simmer for 18-20 minutes until cooked through, then drain and leave to cool.
Peel and roughly chop the mango. Roughly chop the coriander. Place the coriander, mango, flaked almonds, raisins and 2 tablespoons of desiccated coconut with the potatoes in a large salad bowl.
In a high-speed blender, blend the cashews, lemon juice, spices, water, tamari, salt and pepper, and the rest of the coconut, until smooth.
Stir the sauce through the potatoes before serving.
1kg new potatoes
175g cashews (soaked in water for at least 4 hours then drained)
1 ripe mango
30g fresh coriander
1 lemon juiced
¼ teaspoon of cayenne pepper
8-g flaked almonds
1 ½ tablespoons of tamari
½ teaspoon of cinnamon
180ml of water
5 tablespoons of desiccated coconut
1 ½ tablespoons of curry powder
½ tablespoon of garam masala
Salt and pepper
This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal.
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.
Mexican beef lettuce tacos with potato torilla chips
Make it Mexican with these awesome beef lettuce tacos and potato tortilla chips. Flavoured with spicy chilli powder and cool sour cream, these are perfect for any fiesta!
A smattering of watercress adds a fresh taste to this flavoursome mix of spuds, peas, tomatoes and ham hock. This is fantastically easy but packs a tasty and fulfilling punch.
This campaign was originally produced in the framework of a programme co-financed by the European Union