|Sat Fat 7.9g||39%|
Heat the oven to 200c.
Blitz the tomato, onion, carrot, celery together with the garlic, paprika, oregano and some salt and pepper. Bring to the boil in a pan and simmer for a couple of minutes while you make the bechamel.
Melt the butter in a pan and whisk in the flour. Season and gradually whisk in the milk on a gentle heat. Add the bay leaf and nutmeg and cook for a few minutes until thickened.
Blanch the potato slices in boiling water for two to three minutes. Drain and set aside.
Line the bottom of a lasagne dish with a layer of potato followed by half the pork and half the tomato sauce. Top with some bechamel and repeat with another layer. Finish with potato and bechamel and a good grating of Parmesan.
Bake in the oven for half an hour until golden on top.
Serve with buttered shredded savoy cabbage.
500g leftover cooked roast pork shoulder, shredded
1 tin chopped tomatoes (400g)
1 red onion, chopped
1 small carrot, chopped
1 celery stick, chopped
1tsp garlic paste
2tsp smoked paprika
2tsp dried oregano
3 large red potatoes (about 550g), finely sliced lengthways
300ml skimmed milk
1 fresh bay leaf
A grinding of nutmeg
Salt and pepper
Parmesan, grated, to top.
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
Get your glorious greens with this terrific mix of flavours and textures which includes cheesy, vibrant flavours as well as fresh salad and veg.
Duchesse Mini Fish Pies
This twist on a classic fish pie is perfect as party finger food. With the beautiful flavours of dill, nutmeg and fish combining in a delectable potato base, these are truly a treat!
Low sat fat
This recipes is perfect for a winter lunch. Containing potatoes, ham and spring onions it has a great taste and is good for you!
This campaign was originally produced in the framework of a programme co-financed by the European Union