|Energy (Kcal) 646||33%|
|Energy (KJ) 2713|
|Saturated Fat 8.1g||40%|
|Total Sugars 10.7g||11%|
300g frozen roast potatoes
For the prawns:
2 teaspoon coconut oil
1 lemongrass stalk, finely sliced
1 small red chilli, finely sliced
100g babycorn, halved
½ red pepper, deseeded and finely sliced
75g mangetout, halved
100g asparagus, trimmed and finely sliced
350g king prawns
150ml coconut milk
1 teaspoon fish sauce
For the topping:
2 tablespoons toasted peanuts
1 spring onion, finely sliced
"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."
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
Recreated to celebrate VE Day, this is a popular 1940s wartime soup made with potatoes, onion, leeks and celery - healthy and really tasty.
This campaign was originally produced in the framework of a programme co-financed by the European Union