|Sat Fat 1.9g||6.3|
Preheat the oven to 200°C/400°F/Gas Mark 6.
Place the potatoes, vegetables and pine nuts in a large roasting tin, add the oil and season. Bake for 20 minutes until tender.
Stir in the pesto and cook for a further 5 minutes. Serve immediately.
For a meaty alternative, thinly slice 400g pork or chicken breast and mix in with the vegetables and cook as above.
800g smooth potatoes (such as Desiree), thickly sliced
500g mixed Mediterranean vegetables, e.g. aubergines, courgettes and peppers, roughly chopped
50g pine nuts
1 tbsp oil
2 tbsp pesto
Think cottage pie takes too long to cook? Think again with our 30 minute version that tastes just as good as you remember.
Loaded mexican potato skins
These loaded potato skins are simple to prepare and the perfect Friday night treat! Make them in batches and enjoy with friends or family.
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?
With smoky chorizo and fresh tomatoes, simple ingredients and a really easy method, why not try this dining trend in your own home and tap in to tapas?
This campaign was originally produced in the framework of a programme co-financed by the European Union