|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
Patatas Bravas with Chorizo in Red Wine Sauce
Treat yourself to a taste of Spain! Packed with chorizo and red wine, this is sure to please a crowd.
Aromatic Potato, Pea & Mint Soup with Garlic Toasts
Give your taste buds a mid-week treat with this aromatic potato, pea and mint soup. Don't forget to serve with garlic toasts to make your meal extra special!
This classic soup is perfect for the winter months. It is easy to make and tastes great too!
Your eyes aren't deceiving you, this a unique potato cake recipe highlighted with zesty orange and featuring a sweet, soft base.
This campaign was originally produced in the framework of a programme co-financed by the European Union