|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
Sticky salmon topped potato noodles with pak choi
Why not create healthier noodles by spiralising potatoes. Not only does it make the potato quicker to cook but also adds a fun twist to your dish. Packed full of favours, the salmon is cooked in a delightful combination of garlic and ginger before having a delicious sticky sauce drizzled all over.
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
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.
A smattering of watercress adds a fresh taste to this flavoursome mix of spuds, peas, tomatoes and ham hock. This is fantastically easy but packs a tasty and fulfilling punch.