|Sat Fat 4.5g|
Melt the butter in a medium saucepan, add the onion and potatoes and cook for about 5 minutes. Now add the parsley, 1tsp of the chives, and the vegetable stock, bring to a steady simmer and cook for 10 minutes or until the potatoes are soft.
Add the milk and then blend the soup until smooth and season with salt and milled pepper.
Serve the soup with the chopped ham and the remaining chives.
400g Fluffy potatoes (such as Maris Piper or King Edward), peeled and cut into small cubes
1 onion, finely chopped
750ml vegetable stock
200ml full fat milk
1tsp chopped fresh parley
2tsp freshly snipped chives
2 slices of roast ham, roughly chopped
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
Korean Kimchi potato slaw on sourdough toast, topped with a fried egg
Enjoy a taste of Korea with this healthy Kimchi potato slaw. Paired with toasted sourdough and a runny fried egg, this dish is perfect for any occasion!
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
This campaign was originally produced in the framework of a programme co-financed by the European Union