2 large Fluffy potatoes (such as Maris Piper or King Edward)
1 teaspoon oil
2 boneless, skinless chicken breasts, cut into small cubes
1 garlic clove, peeled and crushed
2 tablespoons prepared green pesto
4 cherry tomatoes, roughly chopped
Large handful baby spinach or rocket leaves (optional), to serve
Tuscan potatoes and chicken recipe
A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
“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.”
This campaign was originally produced in the framework of a programme co-financed by the European Union