|Sat Fat 13.8g||15.3|
400g salad potatoes (such as Charlotte or Maris Peer), scrubbed and quartered
6 tablespoons freshly chopped herbs (rosemary, parsley and thyme)
Zest of 1 lime
4 tablespoons extra virgin olive oil
2 salmon fillets, skinned
1 garlic clove, peeled and crushed
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
This hearty dish finds beautifully exotic flavours collide with spiced potatoes. Incredibly easy to produce and tantalisingly tasty!
This recipe is a Thai flavoured twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a fakeaway curry.
This campaign was originally produced in the framework of a programme co-financed by the European Union