|Energy (Kcal) 428|
|Saturated Fat 4.4g||14%|
|Total Sugars 9g|
Cut the potatoes in half & boil on the hob for 5-10 mins, they're ready when they slide of the end of a sharp knife.
Meanwhile, dry fry the bacon for 3-4 minutes until crispy.
Drain the peppers and reserve the oil.
Mix the bacon, peppers, spring onions and avocado into a large bowl.
Mix the vinegar and 1-2 tbsp reserved oil and stir into the salad with the potatoes.
Serve warm with a fresh leaf salad.
700g Salad potatoes
4 rashers smoked back bacon, diced
280g jar grilled peppers
1 bunch spring onions, cut into 1cm pieces
1 avocado, diced
1 tbsp white wine vinegar
Fresh or dried herbs like basil, parsley (optional)
Think cottage pie takes too long to cook? Think again with our 30 minute version that tastes just as good as you remember.
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
Low sat fat
Giving an Indian twist on a classic potato rosti recipe helps gives this recipe a bit of a kick for spice lovers! Perfect for a healthy breakfast.
Simple yet so tasty, this classic combination of basil, tomato and chicken will bring your jacket to life.