|Sat fat 4.6g||22%|
Heat a sauté pan with some butter and cook the onion and garlic until soft and golden. Add the potatoes and cabbage and mix well, seasoning it.
Crush the potatoes in the pan a little.
Cook for a few minutes, stirring occasionally until browning.
Crisp the Parma ham in another pan or under the grill and set aside.
Poach the eggs for three minutes and serve with the Parma ham on top of wedges of bubble and squeak with the parsley and pickle.
4 slices of leftover roast turkey breast, cut into chunks
400g leftover cooked potatoes
A couple of handfuls of shredded leftover cabbage
1 onion, sliced
1 clove of garlic, crushed
4 slices of Parma ham
2tbsp chopped parsley
Salt and pepper
1 large pickled cucumber, sliced
Simple yet so tasty, this classic combination of basil, tomato and chicken will bring your jacket to life.
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
This campaign was originally produced in the framework of a programme co-financed by the European Union