|Energy (Kcal) 175|
|Saturated Fat 0.6g||3%|
|Total Sugars 4.3g||5%|
Cut each potato into quarters and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender. Remove the pan from the heat, add the peas and stir well. Leave to stand for 2 minutes.
While the potatoes cook, roughly chop the watercress and place in a large bowl. Add the tomatoes, ham and dressing and mix.
Drain the potatoes and peas in a colander, then add to the bowl and mix everything together and season to taste. Leave to cool - the flavours will develop. Serve warm or cold with salad leaves.
650g Salad potatoes
150g frozen peas
100g pack watercress, large stalks removed
150g cherry tomatoes, halved
90g flaked ham hock or chopped ham
4tbsp low fat dressing
Hot wok potato and beef stir-fry recipe
Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!
Experience a blend of smooth and soft textures in this flavoursome treat of a meal. The combination of spice, the creamy consistency and the indulgent runniness of the accompanying eggs is like nothing else!
Sublime smooth mashed potatoes churned with mustard is a delightful side to cod. Discover how to create the ultimate mustard mash in this easy, yet impressive recipe.
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
This campaign was originally produced in the framework of a programme co-financed by the European Union