|Sat Fat 11.7g||75%|
Heat the oven to 180c.
Slice the top of the squash off, scoop out the seeds and replace the lid. Season inside and roast on an oven tray for 25 minutes.
Meanwhile, sauté the onion and garlic in a little oil and stir in the garam masala. Add the lamb chop and slice and add the red pepper. Season a little and cook for a few minutes.
Pour in the coconut milk and bring to the boil. Add the cooked potato and simmer for a few minutes. Keep warm.
When the squash is cooked, scoop out a little of the flesh and mix it into the lamb filling.
Stir in the herbs and adjust the seasoning. Fill each squash with the mixture and scatter any remaining mix around on the tray. Cook for five more minutes and serve with some steamed broccoli.
250g boneless lamb chops, fat trimmed as well as possible
2x 400g round squash or the bottom of butternut squashes, keeping the top for a lid
250g waxy potatoes, cooked, cooled and mashed
½ tin light coconut milk
1 clove of garlic
1 red pepper
4 spring onions
4tbsp chopped parsley
1tbsp garam masala
2tbsp chopped fresh coriander
1tbsp olive oil
Salt and pepper
Garlic spring lamb & potato traybake with asparagus
Try this tasty lamb and potato traybake to mix up your mid week (or weekend). Quick, easy and totally delicious!
Blue Cheese Mini Sliders With Potato Buns
The perfect recipe to impress your friends - try these small yet delicious burgers with buns made from potato. Enjoy!
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.
This campaign was originally produced in the framework of a programme co-financed by the European Union