|Energy (Kcal) 459||23%|
|Saturated Fat 3.3g||16%|
|Total Sugars 13g|
Pre-heat your oven to 200C / Gas Mark 6. Position upper middle shelf. Boil your kettle.
Get an oven tray with low sides. Spoon the vegetable oil onto it. Put the tray into the oven for 5 minutes to heat the oil. Add the King Edwards to the tray in a single layer, turn them in the oil to make sure they are fully coated. Roast for 20 minutes. Turn the King Edwards and baste them with a heat proof brush. Roast for 15 miutes more.
While the potatoes roast, prepare the red pepper relish. Get a 20-24cm frying or saute pan that you have a lid for. Add the diced peppers, garlic, olive oil and the water. Cover the pan and sweat over a medium heat for 6 minutes. Cut the spring onions lengthways into 3 or on an angle. Slice the greenest top third finely then set the slices aside. Add the bottom two thirds to the peppers once they've sweated for 6 minutes. Sweat for a further 4 minutes. Add the orange juice and honey to the pan, boil until it has reduced by half. Turn off the heat. Season to taste with salt, cayenne pepper and sugar. You want it to be sweet, sour and a little spicy.
Once the potatoes have roasted for 35 minutes, check to see if they are ready. If they are, push them onto one half of the tray. Season the salmon with salt, cayenne pepper and the orange zest. Brush the seasonings in well. Put the salmon on the tray with the potatoes. Roast for 6 minutes.
Transfer the salmon and King Edwards to plates. Stir the sliced spring onions into the relish. Spoon it over the salmon.
The red pepper relish can easily be made a day ahead.
Make double the relish. It'll keep in the fridge for a couple of days and is good with everything from chicken to cheese to chips.
700g of fluffy King Edward potatoes, unpeeled, cut into 5cm chunks
2 tbsp vegetable oil
2 medium red peppers, deseeded and cut into 2cm dice
2 cloves garlic, peeled and finely chopped
1 tbsp extra virgin olive oil
4 tbsp water
1 bunch of spring onions
Finely grated (microplane) zest of 1 orange and 6 tbsp juice (usually 1 large orange will give you this much)
1 tbsp honey
4 skinless salmon fillets, each approximately 140g
Salt and cayenne pepper
Duchesse Mini Fish Pies
This twist on a classic fish pie is perfect as party finger food. With the beautiful flavours of dill, nutmeg and fish combining in a delectable potato base, these are truly a treat!
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
"As you all loved the potato salad I posted a few weeks ago I thought I should share another lovely potato recipe for summer salads and feasts. This one is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins. I love this served with big bowls of quinoa and veggies for a beautiful summer meal with friends."
Simple ingredients mixed together make one tasty result!
This campaign was originally produced in the framework of a programme co-financed by the European Union