|Sat Fat 4.9g||24%|
Heat the oven to 220c.
Cook the onion for 5 minutes in a little olive oil. Add the potatoes and cook for a few minutes, stirring occasionally. Season well.
Put half the potatoes in a roasting tray and lay half the sprats and kale on top. Repeat.
Pour in the cream and milk and sprinkle over the breadcrumbs and a little salt and pepper.
Roast in the oven for 30 minutes. Serve with beetroot, dill and gherkin salad.
600g Maris Pipers, sliced thinly into chips
A tin of sprats in oil
200ml single cream
100ml semi-skimmed milk
1tbsp ground cinnamon
1tbsp ground allspice
50g kale, shredded
A handful of breadcrumbs
Salt and pepper
Warming, satisfying - try our hearty sausage and potato cassoulet for a tasty evening meal.
This soup is a great way to use up any leftover vegetables from a roast dinner and can be frozen to save for another day too. Hob and microwave versions.
Your eyes aren't deceiving you! This is a unique potato cake recipe highlighted with zesty orange and featuring a sweet, soft base.
Tuck into this fresh and light potato salad dish perfectly drizzled with a delicious yoghurt dressing. Ideal for a quick snack or a light lunch.
This campaign was originally produced in the framework of a programme co-financed by the European Union