|Sat Fat 4.5g||22%|
Boil the potatoes for 6-8 minutes until soft. Drain and set aside to cool.
Fry the chorizo in a pan until starting to crisp then add the potatoes. Cook until golden, spoon into a bowl and set aside.
Cook the onion and garlic in the same pan, add the wine and reduce for a few minutes. Stir in the chilli flakes.
Add the tomatoes, reduce the heat and simmer for 15 minutes. Pour over the potato mixture and sprinkle with chopped fresh parsley.
350g New Potatoes, roughly cubed
150g chorizo, cut into 1cm cubes
2tbsp olive oil
1 medium white onion, sliced
1 garlic clove, crushed
100ml red wine
2-3tsp dried chilli flakes
1 x 400g can chopped tomatoes
2tbsp olive oil
1 small bunch of fresh parsley
Experience a blend of smooth and soft textures in this flavoursome treat of a meal. The combination of spice, the creamy consistency and the indulgent runniness of the accompanying eggs is like nothing else!
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
A beautifully buttery consistency compliments the mixture of spuds, veg and delicious haddock in this chowder recipe. Discover how to create this amazing dish guaranteed to please.
Tornado twister potatoes with zingy lime mayonnaise
Taking its origin from South Korean street food, give your guests a treat with these deliciously fun tornado twister potatoes. Generously seasoned with paprika, oregano and chili powder and served with zingy lime mayo, these tornado potatoes make the perfect showstopper for any occasion.
This campaign was originally produced in the framework of a programme co-financed by the European Union