Preheat oven to Gas Mark 6, 200ºC, 400ºF.
Place all ingredients (except spring onions) onto a large baking tray – you can use two smaller ones. Toss together to coat all ingredients in the sauce. Spread out into one single layer on the tray(s).
Place in oven and cook for 25 minutes until browned and tender.
Serve scattered with spring onions.
4 medium Smooth potatoes (such as Desiree), cut into thin slices
4 Chicken breasts, cut into chunks
2tbsp Hoisin sauce or Plum sauce
100g Baby sweetcorn
1 Red pepper, deseeded and cut into small cubes
3 Spring onions, finely sliced.
Chinese pepper steak & potato stir fry
Sizzle up your week with this Chinese pepper steak & potato stir fry. Quick, easy and packed full of colour and authentic flavour, discover how to create the ultimate potato stir-fry in just 30 minutes!
A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple!
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 smattering of watercress adds a fresh taste to this flavoursome mix of spuds, peas, tomatoes and ham hock. This is fantastically easy but packs a tasty and fulfilling punch.
This campaign was originally produced in the framework of a programme co-financed by the European Union