|Energy (Kcal) 159||8%|
|Saturated Fat 0.5g||2.5%|
|Total Sugars 7.8g||8.7%|
Heat the oil in a saucepan then fry the leeks, celery and onion over a gentle heat for 5 minutes. Add the diced potatoes and thyme then fry for a further 5 minutes.
Stir in the stock and bring to a gentle simmer.
Cover and cook for 30 minutes until the vegetables are soft then blend until smooth. Loosen with a little more stock if too thick. Season with salt and pepper.
Serve in warm bowls with a sprinkling of chopped parsley.
1 tbsp olive oil
2 large Smooth potatoes such as Desiree, peeled and diced
1 large onion, sliced
4 medium leeks, washed and sliced
3 stalks of celery, diced
1 tbsp thyme leaves
1 litre vegetable stock
1 tbsp parsley, chopped
Aromatic Iranian lamb & potato one pot
Bring the taste of Iran home with this aromatic lamb & potato one pot. Featuring the authentic flavours of pomegranate and cumin seeds, this dish is great for entertaining loved ones or to enjoy as an exciting mid-week meal.
A really simple salad to put together - why not serve alongside a BBQ with grilled chicken breast and a nice glass of white?
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
Thatched cottage pie recipe
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.
This campaign was originally produced in the framework of a programme co-financed by the European Union