|Energy (Kcal) 320||16%|
|Saturated Fat 3.1g||16%|
|Total Sugars 3.3g|
Make up the dressing in advance without the basil. Remember to add the fresh basil before pouring over the poached eggs.
4 medium sized fluffy King Edward potatoes (about 180g each)
4 tablespoons tomato juice
4 dessertspoons white wine vinegar
3 tablespoons extra virgin olive oil
125g baby plum tomatoes cut in half
6 tablespoons fresh basil leaves, finely sliced
12 asparagus spears, woody bottoms trimmed and cut in half
4 large very fresh eggs
Salt, sugar (any sort) & black pepper
Extra fresh basil leaves, to garnish
This potato salad is the perfect accompaniment for a barbecue or party, helping to make your meal just that bit tastier and healthier!
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
Deliciously Ella's Potato & Peanut Curry
This warming, fragrant curry from Deliciously Ella is perfect for a hearty dinner.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.