|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
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
Indian Style Lamb, Potato & Aubergine Dhansak Curry
Jazz up your midweek meal with this quick and tasty curry.
A great way to use up any leftover vegetables from Christmas dinner, but remember - this recipe is for life, not just for Christmas!
Tuck into this incredibly warming snack packed full of tasty bacon, melted cheese and kidney beans heightened by a sprinkling of smokey paprika. Perfect for a cold winter's evening!
This campaign was originally produced in the framework of a programme co-financed by the European Union