|Energy (Kcal) 391|
|Energy (KJ) 1598|
|Saturated Fat 3.5g||17%|
|Total Sugars 3.2g||3%|
Pre-heat your oven to 180°C/Gas Mark 4, and bring a pan of water to the boil.
Mix the smoked paprika, thyme, lemon juice, 2tsp of the olive oil and grated garlic, and brush all over the pork. In a large frying pan add the last of the olive oil and cook the pork until sealed all over then place onto an oven tray and cook for about 25 minutes.
Now the pork’s cooking, add the potatoes to the boiling water for 5 minutes, cook and drain.
In a large bowl mix the tomato puree, garlic and paprika with a splash of water to make a paste. Toss the potatoes, cherry tomatoes and pepper in the paste, season with salt and milled pepper then tip onto a roasting tray, drizzle over the olive oil and cook for about 15 minutes. Stir in the spinach, pop back into the oven for a further 5 minutes then serve with the sliced pork and some wilted chard or any vegetable of your choice.
Mix the tomato puree, paprika and sliced garlic in a large microwavable bowl. Add the diced potato, cherry tomatoes, red pepper and a splash of water, mix well. Cover the bowl with cling film, pierce the cling film with a skewer to let steam escape and microwave for 10 minutes. Remove from microwave, carefully remove cling film, stir in the baby spinach, cover loosely and cook again in the microwave for 5 minutes
Slice the pork and serve with the potatoes and some wilted chard for a great meal.
Check out the video for this recipe below and feast your eyes on a wealth or potato recipe videos on our video hub.
For the potatoes
400g smooth potatoes (such as Desiree), chopped into 2cm dice
1 red pepper, sliced
10 cherry tomatoes, halved
50g baby spinach
2tsp tomato puree
2 garlic cloves, sliced
For the pork
1 pork tenderloin
1tsp smoked paprika
1tsp thyme (fresh or dried)
4tsp olive oil
juice of ½ lemon
2 garlic cloves, grated
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing
Switch on that Slow Cooker and impress your friends with this buffalo-style Potato and Chicken recipe. Served with homemade slaw' and a wedge salad, this dish is sure to please any crowd!
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
"As you all loved the potato salad I posted a few weeks ago I thought I should share another lovely potato recipe for summer salads and feasts. This one is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins. I love this served with big bowls of quinoa and veggies for a beautiful summer meal with friends."
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