|Sat Fat 6.8g||34%|
Cook the potatoes in boiled salted water and allow to cool before halving. Season well with salt and black pepper. Heat a large frying pan over a high heat. Slide the potatoes in, spread out and resist the urge to move them about until they’re nice and crispy.
When all sides have crisped up, remove from the pan, turn the temperature down and add the onion, garlic and rosemary and cook for 4 minutes until softened.
Add the kale, then cook for another 5 minutes before returning the potatoes to the pan, along with the ham hock. Turn the temperature up to high. When the pan is hot, add the sauce and cheese and toss to coat everything. As soon as the liquid has evaporated, turn the heat off and serve.
Add a poached egg if desired.
400g salad potatoes (such as Charlotte), halved or Maris Pipers cubed
½ onion, chopped
1 garlic, chopped
1 twig rosemary, needles removed and finely chopped
80g kale, shredded (weight after stalks removed)
100g ham hock (or other cooked ham/bacon), shredded
50g medium cheese, grated (such as Gruyere or emmental)
poached egg (optional)
For the sauce
1tbsp white wine vinegar
1tsp grainy mustard
1tsp Dijon mustard
Try this potato bake for a delicious and nutritious evening meal. Taking just 15 minutes to prep and 15 minutes to bake this is great for those short on time.
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
Sri Lankan Beef and Potato Curry
This creamy, aromatic curry is a really comforting dish that is simple to prepare but perfectly satisfying.
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
This campaign was originally produced in the framework of a programme co-financed by the European Union