|Energy (KJ) 2108||25%|
|Energy (KCal) 505||25%|
|Saturated Fat 7.9g||39%|
|Total Sugars 18.2g||20%|
Cut the potatoes into halves or quarters (depending on their size), then place them all in a pan of cold water with a pinch of salt. Bring to the boil and simmer for 18-20 minutes until cooked through, then drain and leave to cool.
Peel and roughly chop the mango. Roughly chop the coriander. Place the coriander, mango, flaked almonds, raisins and 2 tablespoons of desiccated coconut with the potatoes in a large salad bowl.
In a high-speed blender, blend the cashews, lemon juice, spices, water, tamari, salt and pepper, and the rest of the coconut, until smooth.
Stir the sauce through the potatoes before serving.
1kg new potatoes
175g cashews (soaked in water for at least 4 hours then drained)
1 ripe mango
30g fresh coriander
1 lemon juiced
¼ teaspoon of cayenne pepper
8-g flaked almonds
1 ½ tablespoons of tamari
½ teaspoon of cinnamon
180ml of water
5 tablespoons of desiccated coconut
1 ½ tablespoons of curry powder
½ tablespoon of garam masala
Salt and pepper
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
St. Patrick’s Day Potato, Bacon & Cabbage Gratin
Celebrate St Patrick’s day with family and friends in true style. Cook up a storm with this modern twist on traditional ingredients.
Low sat fat
Giving an Indian twist on a classic potato rosti recipe helps gives this recipe a bit of a kick for spice lovers! Perfect for a healthy breakfast.
Struggling to make perfect sautéed potatoes? Look no further! Try this recipe for a delicious take on classic.
This campaign was originally produced in the framework of a programme co-financed by the European Union