|Energy (Kcal) 356|
|Energy (KJ) 1492|
|Saturated Fat 7.5g||37%|
|Total Sugars 2.8g||3%|
Pre-heat your oven to 200°C/Gas Mark 5.
Prick the potatoes with a skewer and wrap in cling film and pop into the microwave for about 10 minutes.
Slice the cooked jackets in half and scoop out the potato into a large mixing bowl. Brush the inside of the potato skins with the melted butter and pop into the hot oven to crisp a little.
Mash the potato with a fork and mix in the chopped ham, cooked shredded cabbage, Dijon mustard, egg yolk, chopped parsley and sour cream. Give it all a really good mix.
In a separate bowl whisk the egg white until white light and fluffy. Fold into the potato mixture.
Remove the skins from the oven. Spoon the potato mixture into the skins, top with the grated cheese and pop back into the oven for about 8 minutes until golden.
Serve with fresh crisp salad.
4 Fluffy potatoes (such as Maris Piper or King Edward)
20g butter, melted
75g of ham, chopped
100g cooked savoy cabbage, shredded
1tsp Dijon mustard
10g chopped parsley
2tbsp sour cream
2 large egg, separated
50g cheddar cheese, grated
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one!
Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!
Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.
Try making these fish cakes - the gooey, cheesy middle makes them to die for!
This campaign was originally produced in the framework of a programme co-financed by the European Union