|Energy (Kcal) 421|
|Energy (KJ) 1762|
|Saturated Fat 11.3g||56%|
|Total Sugars 9.5g||10%|
Bring a large pan of water to the boil, cook the potatoes for 5 minutes, drain and cool.
In a large frying pan add the olive oil, red onion, curry powder and garam masala and cook for about 3 minutes over a medium heat. Now add the spring onions, potatoes and garlic and continue cooking for 5-7 minutes stirring every so often. You may need to add a little more oil if the potatoes begin to catch. Now add a 200ml of water, the peas and sultanas and continue cooking for another 5 minutes. Just before serving stir in the baby spinach.
Slice the halloumi into 8 brush with a little olive oil and sprinkle with a little curry powder then cook either under a hot grill of in a dry frying pan over a hot heat.
Divide the hash between your serving plates, top with the halloumi and finish with chopped fresh mint. Serve with crisp salad.
Cook the potatoes in 200ml of hot water for about 5 minutes, drain.
In a large microwavable bowl add the olive oil, onion, curry powder, garam masala, spring onions and garlic and cook for 3 minutes. Mix in the potatoes and peas and cook covered for about 10 minutes. Finally stir in the spinach and sultana’s and cook for 2 more minutes and serve with grilled halloumi cheese a scattering of fresh mint and crisp salad.
500g Desiree potatoes, chopped into 2-3cm dice
1 large red onion, sliced
50g chard, big stalks removed
5 spring onions, chopped
75g frozen peas
20g sultanas, (golden)
1tbsp medium curry powder
½ tbsp. garam masala
2 garlic cloves, crushed
2tbsp olive oil
10g fresh chopped mint
1 packet halloumi cheese
Charred potato, grilled peach and sliced lamb with parsley dressing
Get your griddle on with this delicious charred potato, grilled peach and sliced lamb dish. Paired with a homemade parsley dressing, this is the perfect mid-week meal to enjoy yourself or share with friends.
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
Warming Potato & Lentil Curry with Crumbled Cauliflower
Try this wonderfully warming potato and lentil curry with crumbled cauliflower.
Great for a mid-week pick me up!
This Pancake Day 2019 why not try a something with a twist, this savoury pancake recipe comes with a household favourite, the potato! With the potato at heart of the dish, it allows the flavours of salmon and asparagus to mingle with the delicious pancake base. Savoury pancakes are just as easy and quick as their sweet counterpart and are Perfect for Pancake Day!
This campaign was originally produced in the framework of a programme co-financed by the European Union