|Energy (Kcal) 452|
|Energy (KJ) 1889|
|Saturated Fat 9.6g||48%|
|Total Sugars 8g||8%|
Turn your oven to 200°C/Gas Mark 5.
Bring a medium sized pan of water to the boil, add the sliced potatoes and cook for 5 minutes, drain and leave to cool. In a large pan add 1 tbsp. of the olive oil and cook the onion, carrot and leek until they start to colour over a medium heat.
Now add the lamb and continue cooking for a couple more minutes before stirring in the flour. Deglaze with the Worcestershire sauce then pour in the lamb stock and bring to a steady simmer, add the rosemary, leave it ticking away and season to taste.
Now heat up the last of the olive oil in a large frying pan and cook the sliced blanched potatoes until they start to turn golden.
Pour the lamb into a medium sized oven dish, top with the potatoes, place in the oven and cook for 10-15 minutes.
This is perfect with pickled red cabbage or any vegetable of your choice.
400g baby/salad potatoes (such as Charlotte), sliced into 3
400g leftover roast lamb, cut into chunks
1 onion, roughly chopped
2 carrots, sliced thinly
1 leek, thinly sliced
2 rosemary sprigs
2tbsp olive oil
1tbsp Worcestershire sauce
1tsp plain flour
400ml lamb stock
Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!
This is a great way of using up your leftover spuds! Serve up as a snack in traditional pizza fashion with a smattering of nutritional toppings including potatoes and broccoli layered on top.
A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!
This campaign was originally produced in the framework of a programme co-financed by the European Union