|Energy (Kcal) 478||24%|
|Saturated Fat 5.9g||30%|
|Total Sugars 20.2g|
Preheat your oven to 200c/Gas Mark 6. Position top 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 15 minutes. Turn the King Edwards and baste them with a heat proof brush. Roast for 20 minutes more basting them twice during this time.
While the potatoes roast, prepare your vegetables.
Fill a large pot (24cm) with boiling water to 2/3 full. Bring the water to the boil. Add the basil leaves to the boiling water. Boil for 30 seconds. Scoop the leaves out and put into a bowl of cold water; keep the boiling water for the vegetables. As soon as the basil leaves are cold, drain them and squeeze out any excess water. Put the basil into a small blender. Add the extra virgin olive oil and 3 tbsp water. Blend to a smooth puree, season with salt, set aside.
Add the carrots to the water and boil for 7 minutes. Add the asparagus bottoms and the radishes to the water and boil for 3 minutes. Add the asparagus tips, sugar snap peas and peas, boil for 2 minutes or until just tender. Drain the vegetables in a colander. Return them to the pan. Saute over a medium heat for 15 seconds to evaporate the water. Toss in the sunblush tomatoes. Turn off the heat.
By this stage the King Edwards should be ready. Toss them with 3 tbsp of the basil puree. Put them onto your plates. Scatter the mozzarella balls over. Add the remaining puree to the vegetables. Season to taste with salt and pepper. Spoon the vegetables and remaining puree over the top of the King Edwards and serve.
700g of fluffy King Edward potatoes, peeled and cut in 3cm chunks
2 tbsp vegetable oil
The leaves and smaller stalks from 1 bunch of basil
3 tbsp extra virgin olive oil
3 tbsp water
200g small Chantenay carrots, washed
1 bunch asparagus 8-12 spears, woody bottoms trimmed, cut in half widthways
12 radishes, halved
100g sugar snap peas (or one small packet, sizes vary)
16 sunblush tomatoes
125g tub mozzarella balls, drained
Salt and freshly ground black pepper
Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl
Add some colour to your recipe bank with this tantalizingly tasty Buddha Bowl. This trendy and refreshing dish is perfect for those warmer evenings with loved ones.
Vegan or Vegetarian? No problem - just replace the tuna with more avocado and you're good to go!
Roast potatoes lend themselves to Asian cuisine with this inspiring combination of spud and slaw. This is a real unique culinary delight to throw into your repertoire!
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This campaign was originally produced in the framework of a programme co-financed by the European Union