|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
Cast your chips aside in favour of the roast spud in this twist on the traditional Fish 'n' Chip recipe.
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moroccan-spiced baked potato crisps
These deliciously moreish crisps will have your guests coming back for more this party season! Perfect for when you'd like to serve something a little out of the ordinary.
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This campaign was originally produced in the framework of a programme co-financed by the European Union