|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
Low sat fat
Giving a Jamaican twist on a classic potato cake recipe helps gives this recipe a bit of a kick for spice lovers!
Vibrant colours and flavours will impress with this simple recipe. Prep time taking just 5 minutes this is perfect for a quick meal in the evening.
Make use of the new season crop to create this deliciously fresh and light dish.
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
This campaign was originally produced in the framework of a programme co-financed by the European Union