|Energy (Kcal) 245|
|Saturated Fat 0.8g||4%|
|Total Sugars 1.2g||1.3%|
Place the potatoes in a saucepan of boiling water and boil for 10 minutes.
Meanwhile place the eggs in a small saucepan of simmering water and cook for 5 minutes.
Lightly grease a griddle pan and place over a medium to high heat. Add the asparagus to the pan and cook for 2-3 minutes until charred.
Whisk the oil, lemon juice, white wine vinegar, garlic and dill together.
Drain the potatoes and divide between four plates. Scatter over the asparagus, capers and gherkins. Slice the egg and place on top. Drizzle with the dill dressing to serve.
800g salad potatoes, such as Charlotte or Maris Peer, sliced
4 medium eggs
2 tbsp olive oil
1 tsp white wine vinegar
1 garlic clove crushed
2 tbsp fresh dill, finely chopped
2 tbsp capers
4 gherkins, finely chopped
Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.
Vibrant colours and flavours will impress with this simple recipe. Prep time taking just 5 minutes this is perfect for a quick meal in the evening.
Duchesse Mini Fish Pies
This twist on a classic fish pie is perfect as party finger food. With the beautiful flavours of dill, nutmeg and fish combining in a delectable potato base, these are truly a treat!
800g salad potatoes, thickly sliced
2 tbsp oil
400g chicken breast, thinly sliced
1 red pepper, sliced
1½ tbsp Chinese 5 spice seasoning
½ x head of Chinese Leaf, shredded
1 tbsp white wine vinegar (optional)
A simple yet flavoursome warm Potato and Chicken Salad, complete with 5 Spice seasoning.