|Sat Fat 6.8g||34%|
Cook the potatoes in boiled salted water and allow to cool before halving. Season well with salt and black pepper. Heat a large frying pan over a high heat. Slide the potatoes in, spread out and resist the urge to move them about until they’re nice and crispy.
When all sides have crisped up, remove from the pan, turn the temperature down and add the onion, garlic and rosemary and cook for 4 minutes until softened.
Add the kale, then cook for another 5 minutes before returning the potatoes to the pan, along with the ham hock. Turn the temperature up to high. When the pan is hot, add the sauce and cheese and toss to coat everything. As soon as the liquid has evaporated, turn the heat off and serve.
Add a poached egg if desired.
400g salad potatoes (such as Charlotte), halved or Maris Pipers cubed
½ onion, chopped
1 garlic, chopped
1 twig rosemary, needles removed and finely chopped
80g kale, shredded (weight after stalks removed)
100g ham hock (or other cooked ham/bacon), shredded
50g medium cheese, grated (such as Gruyere or emmental)
poached egg (optional)
For the sauce
1tbsp white wine vinegar
1tsp grainy mustard
1tsp Dijon mustard
Simple ingredients mixed together make one tasty result!
Source of FIBRE
Source of POTASSIUM
A hearty stew, coming in at under 350 calories, with garlic, paprika and olives.
"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.
For a luxurious version this dish could be made with Dover sole, shrimps, truffles and Parmesan, but in wartime often it was made with substitutes. This modern take on the recipe uses sole, prawns and Cheddar.