|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
Chinese pepper steak & potato stir-fry
Sizzle up your week with this Chinese Pepper Steak & Potato Stir-fry. Quick, easy and packed full of colour and authentic flavour, discover how to create the ultimate potato stir-fry in just 30 minutes!
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.
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
This potato salad is the perfect accompaniment for a barbecue or party, helping to make your meal just that bit tastier and healthier!