|Energy (KCal) 500|
|Energy (KJ) 1236|
|Saturated Fat 1.8g||9%|
|Total Sugars 3.3g||3%|
Here's a great recipe for using up any leftovers from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
6-8 leftover roast potatoes, roughly chopped
200g leftover Sunday lunch vegetables (carrots, swede, broccoli, cabbage etc), roughly chopped
150g leftover roast meat (beef, lamb, pork, gammon), shredded
1teaspoon horseradish sauce (or mustard)
1 sprig fresh rosemary, finely chopped
2 tablespoon oil (for frying)
1tablespoon plain flour
Fried or poached eggs, to serve
Rustle up this delicious and hearty combination of soft crispy spuds, roast vegetables and steak. Guaranteed to fill you up as a main meal or a lunch.
An easy way to use leftovers from roast dinners, but still quick and easy to cook from scratch. Why not try with a poached egg popped on top?
This classic soup is perfect for the winter months. It is easy to make and tastes great too!