|Sat Fat 5.8g||29%|
250g salad potatoes (such as Charlotte), boiled, cooled and quartered or cubed
2 boneless lamb leg steaks
1 teaspoon olive oil
½ small celeriac, peeled, then shaved using a peeler (or a mandolin)
A large handful of fresh watercress, rinsed
1 red chicory, cut into wedges (optional)
A few sprigs of fresh dill leaves, chopped
2 tablespoons fresh pomegranate seeds
For the dressing:
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
½ teaspoon runny honey
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
This Chicken and Potato Pot is quick, easy and full of flavour, full of winter warmers.
This campaign was originally produced in the framework of a programme co-financed by the European Union