|Sat Fat 3.1g||10.3|
1. Boil the potatoes for 15 minutes in lightly salted water until tender. Drain well and allow to cool, then mash.
2. In a large bowl mix together the flour and baking powder. Add the potato and herbs and stir to combine. Add the milk and mix to form a soft dough. Turn onto a lightly floured surface and knead lightly to form into a smooth ball
3. Meanwhile, cook the broccoli florets in a small pan of water for 3 minutes, drain and set aside
4. Place on a greased baking sheet. Press out evenly to a 23cm/9” round and baked in a preheated oven at 220°C, 200°C, Fan, Gas Mark 7 and bake for 10 minutes. Remove the pizza base and lower the oven temperature 200°C, 180°C, Fan, Gas Mark 6.
5. Spread the tomato purée over the surface; arrange the tomatoes on top then scatter over the broccoli and ham. Finally add the cheese then bake in the oven for a further 8-10 minutes until the cheese has melted and the edge of the pizza base is crisp.
400g large smooth potatoes (such as Desirée), peeled and cut into even-sized pieces
175g self-raising flour, sifted
1 teaspoon baking powder
2 teaspoons mixed dried herbs
For the topping:
150g broccoli florets
2 tablespoons tomato purée
2 tomatoes, sliced
75g wafer thin ham
50g smoked cheese, grated
Give this delicious Thai chicken and potato curry a go! Not only is it super tasty it is also low fat and high in protein - get cooking now!
Tornado twister potatoes with zingy lime mayonnaise
Taking its origin from South Korean street food, give your guests a treat with these deliciously fun tornado twister potatoes. Generously seasoned with paprika, oregano and chili powder and served with zingy lime mayo, these tornado potatoes make the perfect showstopper for any occasion.
Low sat fat
Rich, delicious and layered with undertones of fresh, nutty pesto, our potato and sage gnocchi is an indulgent dish packed full of classic Italian flavours.
This campaign was originally produced in the framework of a programme co-financed by the European Union