|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
Rustle up homemade potato wedges, flavoured with a spicy chilli mix and paired with your favourite dip. Perfect for snacking on or as a side dish to a main meal.
"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."
Atlantic Coast Seafood Chowder
This warming, golden chowder is filled with delicious potatoes, prawns, mussels and squid. It's super quick to make and sure to warm your cockles!
Try these delicious Chinese Potato 'Squeaks'. A fun new twist on an old favourite, and ready in just 15 minutes.
This campaign was originally produced in the framework of a programme co-financed by the European Union