|Energy (Kcal) 427||21%|
|Saturated Fat 3.3g||17%|
|Total Sugars 5.7g||6%|
Heat the oven to 200°C/180°C fan-assisted/Gas Mark 6. Place the broccoli florets in a pan of boiling water for 1 minute, then drain and refresh under cold water.
Place 4 wraps onto two large flat baking trays, divide the fresh tomato sauce between them and spread out evenly. Top with slices of potato.
Add the sliced chicken and broccoli, then scatter over the rosemary and Parmesan. Transfer to the oven to bake for 10 minutes.
400g leftover fluffy potatoes, such as Maris Piper or King Edward, sliced
½ broccoli head, cut into small florets
4 tortilla wraps
250ml fresh tomato pasta sauce or passata
2 cooked chicken breasts, sliced
1 tbsp fresh rosemary, roughly chopped
4 tbsp full fat hard cheese eg Parmesan
Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!
"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."
Portugese salt cod fitters with crunchy lime salad
Try these fabulous fritters tonight and you'll wish you found them sooner. Quick, easy and delicious!
This campaign was originally produced in the framework of a programme co-financed by the European Union