|Energy (Kcal) 429||21%|
|Saturated Fat 4.2g||21%|
|Total Sugars 8.3g||9%|
Heat the oven to 180°C/160°C fan-assisted/Gas Mark 4. Lightly brush the sheets of pastry with oil. Use to line a 20cm loose bottomed, fluted tart tin. Gently spread over the crème fraîche.
Fan out a layer of potato, scatter over the peppers and torn cooked chicken. Layer again with the potato and red onion. Transfer to the oven and bake for 20 minutes until golden and tender when pierced with a knife.
Remove carefully from the tin and serve in slices with a crisp green salad.
400g smooth potatoes, such as Desiree, thinly sliced
4 large sheets filo pastry
2 tbsp sunflower oil
1 large red onion, thinly sliced into rounds
100ml half fat crème fraîche
1 red pepper, finely chopped
1 green pepper, finely chopped
2 cooked chicken breasts, torn
Crisp green salad, to serve
Quick Potato and Haddock Gratin
Celebrate the warmer weather with this deliciously quick Potato and Haddock gratin . Perfect to enjoy with family or friends!
"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."
Quick, simple and comforting, this recipe is so easy to make and curl up on the sofa with a good film. If you have a particular favourite, switch the chives out for your preferred herb or spice.