Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and return to the pan.
Stir the ham and a tablespoon of hollandaise together.
Mix the sauce, potatoes and asparagus together. Top with poached eggs.
Great for barbecues and parties, simply scale up the recipe by 3 to serve 12. Simply replace the poached eggs with hard boiled eggs cut into quarters and stir into the sauce.
500g Salad potatoes, scrubbed and halved
150g thick Suffolk ham, diced
250g asparagus spears, halved and blanched
4 medium eggs, poached
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.
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
Fondant Potato with Poached Salmon and easy Beurre Blanc
Master your french culinary skills with this indulgent fondant potato and poached salmon recipe. Served with an easy Beurre Blanc sauce, this tasty dish is perfect for enjoying yourself or impressing your friends!
Take the roast potato outside the context of the Sunday roast and into more tropical cuisines. The crunchy and soft consistency works amazingly well with the prawn and coconut milk flavours.
This campaign was originally produced in the framework of a programme co-financed by the European Union