|Sat Fat 11.2g||56%|
250g salad baby potatoes, e.g Charlotte or Maris Peer, halved lengthways
2 peaches, stoned and halved
300g lean, boneless lamb neck fillets
Small bunch freshly chopped parsley
4 teaspoons olive oil
1 garlic clove, peeled
2 teaspoons capers, drained
2 teaspoons Dijon mustard
Salt and freshly milled black pepper
Recreated to celebrate VE Day, this is a popular 1940s wartime soup made with potatoes, onion, leeks and celery - healthy and really tasty.
Source of FIBRE
Source of POTASSIUM
A hearty stew, coming in at under 350 calories, with garlic, paprika and olives.