|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
A great way to use up any leftover vegetables from Christmas dinner, but remember - this recipe is for life, not just for Christmas!
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
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