|Sat Fat 2.8g||14%|
Preheat oven to 190°C/170°C fan.
In a bowl mix the cubed potato, red onion, apple, parsnips and thyme with olive oil and salt and
pepper. Add to a lined baking tray, place in the oven and roast for 30 minutes. Remove the apple from the tray and set aside.
Heat a heavy based pan, season the pork chops and cook over a high heat for 2 mins each side, until golden (sear fat side too). Remove to a plate, and then add the apple slices to the pan to brown.
Remove the veg from the oven, add the apple slices and cider vinegar and toss to mix. Top with the pork chops and return to the oven for a further 10 minutes.
2 fluffy potatoes (such as Maris Piper), cubed
1 red onion, sliced in wedges
1 tart, green, eating apple, cut into 8 wedges (ideal for this recipe would be Granny Smith)
2 small parsnips, quartered lengthways
3-4 sprigs thyme
1tbsp olive oil
2 large pork chops, on the bone, rind removed
1tbsp cider vinegar
Experience a blend of smooth and soft textures in this flavoursome treat of a meal. The combination of spice, the creamy consistency and the indulgent runniness of the accompanying eggs is like nothing else!
A quick meal taking just 25 minutes, this recipe contains potatoes, chicken and tomatoes with a spicy kick.
Bombay Potato Frittata with Tomato Chutney
Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.
A simple, tasty, healthy salad with an Oriental influence.
This campaign was originally produced in the framework of a programme co-financed by the European Union