|Energy (KJ) 2053||24%|
|Energy (Kcal) 491||24%|
|Saturated Fat 6.9g||34%|
|Total Sugars 8.3g||9%|
In a casserole pot add the olive oil and cook the onion and garlic over a medium heat for a couple of minutes. Add fennel and potatoes and continue cooking until the fennel begins to soften, stir in the flour then pour in the white wine and cook for a couple of minutes before adding the vegetable stock and orange juice and zest. Turn the heat down and simmer.
Brown the lamb chops in a little olive oil in a hot pan then transfer to the pot Add a little more vegetable if required and simmer away until the potatoes are tender. Finish with the chopped parsley just before serving. Great with some spring greens on the side.
150g baby/new season potatoes, sliced in half
4 lamb chops
1 small head of fennel, chopped
Juice and zest of 1 small orange
1 onion, chopped
2 garlic cloves
1tbsp olive oil
1 small glass of white wine
300ml vegetable stock
2tsp plain flour
1tbsp chopped fresh parsley
This is a lovely alternative to making a classic fish pie and such a comforting dish to eat. Feel free to swap the fish to suit your preferences or in fact you could buy fish pie mix which many supermarkets sell at the fish counter. Served with some green vegetables, this is sure to become a family favourite.
Chinese Chicken & Potato Stir-fry
Sizzle up your mid-week with this quick and easy Chinese Chicken & Potato Stir-fry. Packed full of goodness with deliciously spiced chicken, potatoes and vibrant vegetables - this dish is the perfect alternative to a takeaway without losing the flavour!
Tuscan potatoes and chicken recipe
A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!
Get your glorious greens with this terrific mix of flavours and textures which includes cheesy, vibrant flavours as well as fresh salad and veg.
This campaign was originally produced in the framework of a programme co-financed by the European Union