|Energy (Kcal) 646||33%|
|Energy (KJ) 2713|
|Saturated Fat 8.1g||40%|
|Total Sugars 10.7g||11%|
Preheat the oven according to the instructions on the packet. Put a baking tray in the oven to heat up for 5 minutes. Tip the frozen potatoes onto the tray and roast for 30-40 minutes until golden or according to the timings on the packet.
Heat the coconut oil in a large wok and add the lemongrass and chilli and cook for 1 minute until starting to turn golden. Add the pepper, mange tout and asparagus and stir-fry for about 3-4 minutes until the vegetables are just tender.
Add the prawns to the pan with the coconut milk and fish sauce and continue to cook until the prawns turn pink. Season well.
Crush the roast potatoes roughly and divide between two plates. Spoon some of the sauce over the top of the potatoes first, then pile the prawn and vegetable mixture on top. Finish with the peanuts, spring onion and coriander.
300g Frozen Roast Potatoes
For the prawns
2 tsp coconut oil
1 lemongrass stalk, finely sliced
1 small red chilli, finely sliced100g babycorn, halved
½ red pepper, finely sliced
75g mangetout, halved
100g asparagus, finely sliced
350g King prawns
150ml coconut milk
1 tsp fish sauce
Salt and freshly ground black pepper
For the topping
2 tbsp toasted peanuts
1 spring onion, finely sliced
1 tbsp freshly chopped coriander
A scrumptious potato salad recipe which binds the fantastic flavours of bacon, egg and dijon mustard together for a light, fresh meal perfect for the summer.
Deconstructed Chicken Kiev and Potato Parcels
Enjoy this tasty modern twist on the traditional Chicken Kiev. Layered with thinly sliced potato and oozing in garlic butter, this dish is one you definitely won't want to miss.
Find out how to best cook your spuds to compliment this traditional lamb cutlets dish, you'll also find a stunning array of flavours and seasonings to take this simple dish to new heights.
This campaign was originally produced in the framework of a programme co-financed by the European Union