Take the lamb steaks out of the fridge, rub a little olive oil into them and season with salt and pepper and allow them to come to room temperature.
Mix all of the dressing ingredients and season with salt and pepper, then prepare the salad ingredients and set aside while you cook the lamb steaks.
Heat a griddle pan until very hot. Griddle for two minutes on each side for medium rare or longer if you like your meat more ‘well done’. Allow the meat to rest. Then, using the boiled potatoes as a base, add the salad ingredients and dressing and toss thoroughly. Transfer to a plate or bowl and add the lamb steaks on top.
250g salad potatoes (such as Charlotte), cooked (boiled) and cooled, quartered or cubed
lamb steaks (refrigerated)
½ small celeriac, peeled, then shaved using a peeler (or a mandolin)
A large handful of watercress
1 red chicory cut into wedges (optional)
A few sprigs of dill, chopped
2tbsp pomegranate seeds
For the dressing
3tbsp extra virgin olive oil
3tbsp white wine vinegar
A delightfully warming chicken and potato soup recipe littered with a range of fantastic flavours such as parsley, thyme and garlic.
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.
Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing
Switch on that Slow Cooker and impress your friends with this buffalo-style Potato and Chicken recipe. Served with homemade slaw' and a wedge salad, this dish is sure to please any crowd!
This campaign was originally produced in the framework of a programme co-financed by the European Union