|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
Potato and Ham Broth topped with a poached egg
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Indian Style Lamb, Potato & Aubergine Dhansak Curry
Jazz up your midweek meal with this quick and tasty curry.
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
Deconstructed Chicken Kiev and Potato Parcels
Enjoy this tasty modern twist on the traditional Chicken Kiev. Layered with thinly sliced potato and oozing in garlic butter, this dish is one you definitely won't want to miss.
This campaign was originally produced in the framework of a programme co-financed by the European Union