Per Serving | %RI |
---|---|
KCAL 229 | 11% |
Fat 11.1g | 15% |
Sat Fat 4.9g | 24% |
Salt 0.4g | 6% |
Sugar 3.6g | 4% |
Heat the oven to 220c.
Cook the onion for 5 minutes in a little olive oil. Add the potatoes and cook for a few minutes, stirring occasionally. Season well.
Put half the potatoes in a roasting tray and lay half the sprats and kale on top. Repeat.
Pour in the cream and milk and sprinkle over the breadcrumbs and a little salt and pepper.
Roast in the oven for 30 minutes. Serve with beetroot, dill and gherkin salad.
600g Maris Pipers, sliced thinly into chips
A tin of sprats in oil
1 onion
200ml single cream
100ml semi-skimmed milk
1tbsp ground cinnamon
1tbsp ground allspice
50g kale, shredded
A handful of breadcrumbs
Olive oil
Salt and pepper
A recipe created by Michel Roux Jr for British Sausage Week 2015
Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing
Treat your taste-buds to this Roast new potato, Kale, Beetroot and Dill Salad. Don't forget to enjoy with a toasted sesame dressing!
An inventive and interesting table centrepiece, ideal for dinner parties. Crunchy golden filo pastry combined with crème fraîche and chicken makes an interesting combination.
Struggling to make perfect sautéed potatoes? Look no further! Try this recipe for a delicious take on classic.
This campaign was originally produced in the framework of a programme co-financed by the European Union