Per Serving | %RI |
---|---|
KCAL 385 | 19% |
Fat 14.6g | 20% |
Sat Fat 6.8g | 34% |
Sugar 5.8g | 6% |
Salt 2.4g | 40% |
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
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
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 brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."