|Energy (Kcal) 452|
|Energy (KJ) 1889|
|Saturated Fat 9.6g||48%|
|Total Sugars 8g||8%|
400g baby or salad potatoes, such as Charlotte, sliced into 3
2 tablespoons olive oil
1 onion, peeled and roughly chopped
2 carrots, peeled and thinly sliced
1 leek, thinly sliced
400g leftover cooked roast lamb, cut into chunks
1 teaspoon plain flour
1 tablespoon Worcestershire sauce
400ml hot lamb stock
2 fresh rosemary sprigs
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one.
Recreated to celebrate VE Day, this is a popular 1940s wartime soup made with potatoes, onion, leeks and celery - healthy and really tasty.
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.
Take your spuds and place them right into the heart of this Mediterranean-influenced dish. The potatoes are deliciously infused with flavours of dill, fresh salad leaves and pomegranate - delicious!