|Sat Fat 1.9g||6.3|
For a meaty alternative, thinly slice 400g pork medallions or boneless chicken breast, combine with the vegetables and cook as above.
800g smooth potatoes (such as Desirée), thickly sliced
500g mixed Mediterranean vegetables, e.g. aubergines, courgettes and peppers, roughly chopped
50g pine nuts
1 tablespoon oil
2 tablespoons prepared pesto
Recreated to celebrate VE Day, this is a popular 1940s wartime soup made with potatoes, onion, leeks and celery - healthy and really tasty.
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.
Look at this Poached salmon & potato salad with creme fraiche. It is a great healthy recipe. It is a good source of Omega-3 fats and high in fibre!
A perfect Spanish brunch, great served over freshly sliced and griddled bread.