|Energy (KJ) 1176||14%|
|Energy (Kcal) 281||14%|
|Saturated Fat 4.0g||20%|
|Total Sugars 5.9g||6%|
Place the potatoes into a saucepan of boiling salted water for about 6-7 minutes and drain.
Fry the chorizo and yellow pepper over a medium heat until the oils from the chorizo come out and the peppers begin to soften. Add the potatoes, tomatoes and garlic and continue cooking for about 5 minutes, tip into a mixing bowl. Place the pan back onto the heat, add the olive oil and when hot fry the prawns until they turn orange in colour, tip into the bowl with the potatoes.
Squeeze over the lemon juice, add the spinach and give it a good mix. Serve the centre of the table with some crusty bread to mop up all those lovely juices.
If you’re feeling a little adventurous try adding some squid with the prawns.
100g baby/new season potatoes, halved
150g raw King prawns, shelled
50g chorizo sausage, thinly sliced
2 garlic cloves, crushed
1 yellow pepper, de-seeded and sliced
8 cherry tomatoes, cut in half
2 handfuls of Spinach (or chard)
Juice of ½ lemon
1tbsp olive oil
Get your glorious greens with this terrific mix of flavours and textures which includes cheesy, vibrant flavours as well as fresh veg.
A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto.
Hot wok potato and beef stir-fry recipe
Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!
Experience a blend of smooth and soft textures in this flavoursome treat of a meal. The combination of spice, the creamy consistency and the indulgent runniness of the accompanying eggs is like nothing else!
This campaign was originally produced in the framework of a programme co-financed by the European Union