|Energy (KJ) 1693||20%|
|Energy (Kcal) 401||20%|
|Saturated Fat <0.1g||2%|
|Total Sugars 29.3g||32%|
Cook the potatoes for about 5 minutes and drain. The potatoes won’t be cooked at this stage.
Take a skewer and thread a potato on followed by a piece of corn, pineapple and red onion and repeat finishing with a potato. Do this for the three remaining skewers.
Mix all the spices together with the olive oil and using a pastry brush, brush all over the potatoes and vegetables. Cook under a pre-heated grill or on the BBQ until the potatoes are cooked, and the other vegetables are nicely charred.
Serve with rice, salad and a little chilli sauce if you fancy.
12 baby/new season potatoes
1 corn on the cob cut into 8 wheels
1 Large red onion, cut into 8 wedges
8 pineapple wedges
For the spice mix
½ tsp ground cumin
½ tsp ground coriander</>¼ tsp dried chilli flakes
1tsp olive oil
Low sat fat
Looking for an easy Spanish tortilla recipe? Perfect for a healthy lunch to take into work or with a salad at dinner.
"This is pure joy, a springtime carnival on a plate. The roast King Edwards crunchy exteriors give this dish substance and their flesh a sweetness that marries well with the basil and sunblush tomatoes."
Creamy Cider Pork Chops with Sautéed Rosemary Potatoes
Indulge yourself with these deliciously creamy cider pork chops. Serve on a bed of sautéed rosemary potatoes for a fabulous mid-week meal.
This campaign was originally produced in the framework of a programme co-financed by the European Union