|Energy (KJ) 2053||24%|
|Energy (Kcal) 491||24%|
|Saturated Fat 6.9g||34%|
|Total Sugars 8.3g||9%|
150g baby or new season potatoes, cut in half
1 tablespoons olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 small fennel, chopped
2 teaspoons plain flour
1 small glass of white wine
300ml hot vegetable stock
Juice and zest of 1 small orange
4 lamb chops
1 tablespoon freshly chopped parsley
Low sat fat
Enjoy Malaysian flavours with this brilliant curry. Using prawns, cod and salmon, this is a fragrant and delicious dish with punchy aromatic flavours.
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
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.
Turkey Bubble and Squeak with Crisp Ham Shards
This delicious recipe is perfect for using up leftover roast turkey after Christmas! Perfect when served with a runny poached egg.