|Energy (KJ) 2536||30%|
|Energy (Kcal) 609||30%|
|Saturated Fat 8.8g||44%|
|Total Sugars 5.2g||5%|
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
150g cooked, mashed potatoes
3 spring onions, chopped
Small knob butter, softened
1 small can of tuna in spring water, drained
1 teaspoon dried seaweed (optional)
½ teaspoon freshly chopped dill
Zest of ½ lemon
20g plain flour
1 egg, beaten
1 tablespoon freshly chopped parsley
2-3 tablespoons oil, for frying
For the salad:
1 avocado, stoned, peeled and roughly chopped
½ cucumber, peeled and chopped
5 cherry tomatoes, roughly chopped
Juice of ½ lemon
2 teaspoon oil
Roasts aren't just for Sundays, they're perfect for a mid-week meal too. Try this lamb mini roast with citrus baby carrots and new potatoes.
This recipe is a Thai flavoured twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a fakeaway curry.
"As you all loved the potato salad I posted a few weeks ago I thought I should share another lovely potato recipe for summer salads and feasts. This one is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins. I love this served with big bowls of quinoa and veggies for a beautiful summer meal with friends."