|Energy (Kcal) 646||33%|
|Energy (KJ) 2713|
|Saturated Fat 8.1g||40%|
|Total Sugars 10.7g||11%|
Preheat the oven according to the instructions on the packet. Put a baking tray in the oven to heat up for 5 minutes. Tip the frozen potatoes onto the tray and roast for 30-40 minutes until golden or according to the timings on the packet.
Heat the coconut oil in a large wok and add the lemongrass and chilli and cook for 1 minute until starting to turn golden. Add the pepper, mange tout and asparagus and stir-fry for about 3-4 minutes until the vegetables are just tender.
Add the prawns to the pan with the coconut milk and fish sauce and continue to cook until the prawns turn pink. Season well.
Crush the roast potatoes roughly and divide between two plates. Spoon some of the sauce over the top of the potatoes first, then pile the prawn and vegetable mixture on top. Finish with the peanuts, spring onion and coriander.
300g Frozen Roast Potatoes
For the prawns
2 tsp coconut oil
1 lemongrass stalk, finely sliced
1 small red chilli, finely sliced100g babycorn, halved
½ red pepper, finely sliced
75g mangetout, halved
100g asparagus, finely sliced
350g King prawns
150ml coconut milk
1 tsp fish sauce
Salt and freshly ground black pepper
For the topping
2 tbsp toasted peanuts
1 spring onion, finely sliced
1 tbsp freshly chopped coriander
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
Quick Potato and Haddock Gratin
Celebrate the warmer weather with this deliciously quick Potato and Haddock gratin . Perfect to enjoy with family or friends!
Asian spiced Potato Crab Cakes with Rainbow Slaw
Give your taste-buds a treat with these Asian-spiced Potato Crab Cakes. Flavoured with aromatic ginger, chilli and light soy sauce, these potato cakes are a quick and delicious choice for any occasion. Serve with fresh, rainbow slaw for that extra special kick.
This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping.
This campaign was originally produced in the framework of a programme co-financed by the European Union