|Energy (Kcal) 427||21%|
|Saturated Fat 3.3g||17%|
|Total Sugars 5.7g||6%|
Heat the oven to 200°C/180°C fan-assisted/Gas Mark 6. Place the broccoli florets in a pan of boiling water for 1 minute, then drain and refresh under cold water.
Place 4 wraps onto two large flat baking trays, divide the fresh tomato sauce between them and spread out evenly. Top with slices of potato.
Add the sliced chicken and broccoli, then scatter over the rosemary and Parmesan. Transfer to the oven to bake for 10 minutes.
400g leftover fluffy potatoes, such as Maris Piper or King Edward, sliced
½ broccoli head, cut into small florets
4 tortilla wraps
250ml fresh tomato pasta sauce or passata
2 cooked chicken breasts, sliced
1 tbsp fresh rosemary, roughly chopped
4 tbsp full fat hard cheese eg Parmesan
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.
The perfect healthy, quick and easy recipe for the summer months. Try this super simple traybake packed full of flavour, bound to mix up your mid-week, and save you time!
Who knew you could make a pizza base using potatoes? Try this great recipe for pizza with a twist, perfect for getting the kids involved with cooking their own food.
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
This campaign was originally produced in the framework of a programme co-financed by the European Union