|Energy (KJ) 2071||24%|
|Energy (Kcal) 493||24%|
|Saturated Fat 4.8g||24%|
|Total Sugars 5.3g||5%|
Pre-heat your oven to 190°C/Gas Mark 5.
Slice the potatoes into 1cm pieces. Place into a pan of salted boiling water and cook for 2-3 minutes, drain and leave to cool.
Take two slices of the pancetta and lay them side by side. Place the pork in the middle and wrap the pancetta around the pork.
Lay the potatoes onto a non-stick baking tray, sprinkle with the lemon zest and scatter over the sage, season with salt and milled pepper. Place the pork on top, drizzle with the last of the olive oil and bake for about 20 minutes, until the pork is cooked through and the potatoes have crisped a little around the edges.
Serve with your favourite vegetable.
2 medium Smooth potatoes, such as Desiree
5 baby plum tomatoes, halved
2 pork loin steaks
4 slices of pancetta
1tbsp olive oil
zest of 1 lemon
5 sage leaves, chopped or 1tsp dried sage
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Learn how to make perfect potato rosti with this healthy recipe. Delicious potato rosti recipe with asparagus and a poached egg.
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
This campaign was originally produced in the framework of a programme co-financed by the European Union