|Energy (KCal) 500|
|Energy (KJ) 1236|
|Saturated Fat 1.8g||9%|
|Total Sugars 3.3g||3%|
Here's a great recipe for using up any leftovers from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
6-8 leftover roast potatoes, roughly chopped
200g leftover Sunday lunch vegetables (carrots, swede, broccoli, cabbage etc), roughly chopped
150g leftover roast meat (beef, lamb, pork, gammon), shredded
1teaspoon horseradish sauce (or mustard)
1 sprig fresh rosemary, finely chopped
2 tablespoon oil (for frying)
1tablespoon plain flour
Fried or poached eggs, to serve
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
A simple, one tray taste of the orient, with baby vegetables.
A great way to use up any leftover vegetables from Christmas dinner, but remember - this recipe is for life, not just for Christmas!
Simple ingredients mixed together make one tasty result!
This campaign was originally produced in the framework of a programme co-financed by the European Union