|Energy (KJ) 1176||14%|
|Energy (Kcal) 281||14%|
|Saturated Fat 4.0g||20%|
|Total Sugars 5.9g||6%|
Place the potatoes into a saucepan of boiling salted water for about 6-7 minutes and drain.
Fry the chorizo and yellow pepper over a medium heat until the oils from the chorizo come out and the peppers begin to soften. Add the potatoes, tomatoes and garlic and continue cooking for about 5 minutes, tip into a mixing bowl. Place the pan back onto the heat, add the olive oil and when hot fry the prawns until they turn orange in colour, tip into the bowl with the potatoes.
Squeeze over the lemon juice, add the spinach and give it a good mix. Serve the centre of the table with some crusty bread to mop up all those lovely juices.
If you’re feeling a little adventurous try adding some squid with the prawns.
100g baby/new season potatoes, halved
150g raw King prawns, shelled
50g chorizo sausage, thinly sliced
2 garlic cloves, crushed
1 yellow pepper, de-seeded and sliced
8 cherry tomatoes, cut in half
2 handfuls of Spinach (or chard)
Juice of ½ lemon
1tbsp olive oil
Asian spiced Potato Crab Cakes with Rainbow Slaw
Give your taste-buds a treat with these Asian-spiced Potato Crab Cakes. Flavoured with aromatic ginger, chilli and light soy sauce, these potato cakes are a quick and delicious choice for any occasion. Serve with fresh, rainbow slaw for that extra special kick.
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto.
This campaign was originally produced in the framework of a programme co-financed by the European Union