|Sat Fat 1g||5%|
Mix the masala spices together.
Cook the potatoes for four minutes in boiling, salted water and drain.
Heat a large sauté pan with some oil and sauté the potatoes until starting to crisp.
Add the courgettes and cook for one minutes. Remove from the pan to a bowl.
Sauté the prawns and mix into the potatoes. Season with the spice mix.
Scatter over the chillies, coriander, grated ginger and poppy seeds and serve with tamarind and mint yoghurt.
For the masala spice mix:
1tbsp cumin powder
1tsp chilli powder
1tsp mango powder
¼tsp citric acid
½tsp ginger powder
1tsp coconut sugar (or unrefined caster sugar)
For the chaat:
400g Maris Pipers, cut into 1cm cubes
1 courgette (approx 250g cut into 1cm cubes)
2tbsp rapeseed oil
1tbsp grated ginger
2 green chillies, sliced finely
1tsp tamarind paste
4tbsp low fat natural yoghurt
2tbsp chopped mint leaves
1tbsp poppy seeds
A handful of chopped coriander leaves
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?
Deconstructed Chicken Kiev and Potato Parcels
Enjoy this tasty modern twist on the traditional Chicken Kiev. Layered with thinly sliced potato and oozing in garlic butter, this dish is one you definitely won't want to miss.
This recipe is a Thai twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a fakeaway curry.
Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing
Switch on that Slow Cooker and impress your friends with this buffalo-style Potato and Chicken recipe. Served with homemade slaw' and a wedge salad, this dish is sure to please any crowd!
This campaign was originally produced in the framework of a programme co-financed by the European Union