Per Serving | %RI |
---|---|
Energy (Kcal) 307 | |
Fat 20.6g | 29% |
Saturated Fat 7.4g | 25% |
Total Sugars 2.7g | |
Salt 1.8g | 30% |
350g smooth potatoes, thickly sliced
225g chorizo sausage, skinned and sliced
1 red pepper, deseeded and diced
½ bunch spring onions, sliced
2 tomatoes, diced
This mini roast is a fantastic meal option for 2-3 people that is boneless, easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal.
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
"As you all loved the potato salad I posted a few weeks ago I thought I should share another lovely potato recipe for summer salads and feasts. This one is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins. I love this served with big bowls of quinoa and veggies for a beautiful summer meal with friends."
"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."