|Sat Fat 0.7g||3%|
A tasty Thai recipe which uses spiralised potato in exchange for traditional noodles. The broth is built on the vibrant flavours of ginger, pepper, lemongrass and mange tout which when together is an inspiring delight for the palate. Get involved right here!
Bring the stock to the boil and add all the ingredients except the potatoes, coriander, and basil. Simmer for five minutes then add the potato and cook for four to five minutes more, until the potato is soft but not falling apart.
Serve with the fresh coriander and basil and some extra lime wedges, chilli and fish sauce on the side.
1 Maris Piper, spiralized
800ml vegetable or chicken stock
2tbsp galangal purée (or ginger if unavailable)
2tbsp lemongrass, finely chopped
4 kaffir lime leaves
Juice of a lime
2-3tbsp fish sauce (optional)
2 hot red chillies, sliced
A small bunch of coriander
A small bunch of Thai basil (or Italian basil if unavailable)
A small handful of mange tout
6 button mushrooms, sliced
A few slices of ginger
This classic soup is perfect for the winter months. It is easy to make and tastes great too!
"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."
Chinese Chicken & Potato Stir-fry
Sizzle up your mid-week with this quick and easy Chinese Chicken & Potato Stir-fry. Packed full of goodness with deliciously spiced chicken, potatoes and vibrant vegetables - this dish is the perfect alternative to a takeaway without losing the flavour!
This campaign was originally produced in the framework of a programme co-financed by the European Union