Per Serving | %RI |
---|---|
Energy (Kcal) 452 | |
Energy (KJ) 1889 | |
Fat 24.6g | 35% |
Saturated Fat 9.6g | 48% |
Total Sugars 8g | 8% |
Salt 0.8g | 13% |
400g baby or salad potatoes, such as Charlotte, sliced into 3
2 tablespoons olive oil
1 onion, peeled and roughly chopped
2 carrots, peeled and thinly sliced
1 leek, thinly sliced
400g leftover cooked roast lamb, cut into chunks
1 teaspoon plain flour
1 tablespoon Worcestershire sauce
400ml hot lamb stock
2 fresh rosemary sprigs
A delightfully warming chicken and potato soup recipe littered with a range of fantastic flavours such as parsley, thyme and garlic.
Look at this Poached salmon & potato salad with creme fraiche. It is a great healthy recipe. It is a good source of Omega-3 fats and high in fibre!
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
A smattering of watercress adds a fresh taste to this flavoursome mix of spuds, peas, tomatoes and ham hock. This is fantastically easy but packs a tasty and fulfilling punch.
This campaign was originally produced in the framework of a programme co-financed by the European Union