Pierce potatoes in several places with a fork. Place on the microwave turntable, towards the edge, and cook on full power, turning the potatoes over half way through cooking time.
For different wattage (or category) microwaves, adjust cooking time in accordance with manufacturers’ instructions.
While the potatoes are cooking, heat oil in a pan, add the chicken and garlic and cook until browned all over - about 5-6 minutes. Add the pesto and stir through, followed by the tomatoes and spinach.
Remove potatoes from oven carefully and stand for 1 minute. Cut potatoes in half and pile the chicken mixture on top. Serve with extra salad leaves.
2 large Fluffy potatoes (such as Maris Piper or King Edward)
2 skinless chicken breasts, cut into small cubes
1 clove garlic, crushed
2tbsp green pesto
4 cherry tomatoes, roughly chopped
Large handful baby spinach or rocket leaves (optional)
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
A beautifully buttery consistency compliments the mixture of spuds, veg and delicious haddock in this chowder recipe. Discover how to create this amazing dish guaranteed to please.
Simple, tasty and rustic - just bang it all in one pan and serve with crusty bread. Easy!
Easy to make but no less delicious, potato dauphinoise is a creamy and crispy crowd pleaser, perfect for a cold winter night or an evening dinner party. Soft potatoes baked in rich cream and topped with golden cheese, this warming classic brings the taste of France to any kitchen table.
This campaign was originally produced in the framework of a programme co-financed by the European Union