Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and return to the pan.
Stir the ham and a tablespoon of hollandaise together.
Mix the sauce, potatoes and asparagus together. Top with poached eggs.
Great for barbecues and parties, simply scale up the recipe by 3 to serve 12. Simply replace the poached eggs with hard boiled eggs cut into quarters and stir into the sauce.
500g Salad potatoes, scrubbed and halved
150g thick Suffolk ham, diced
250g asparagus spears, halved and blanched
4 medium eggs, poached
Quick Pork and Potato dumplings with Korean kimchi
Amaze your guests with these deliciously quick and easy Pork and Potato dumplings. Seasoned with traditional Korean flavours, this recipe is the perfect showstopper for all occasions.
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
This campaign was originally produced in the framework of a programme co-financed by the European Union