|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
Easy to make but no less delicious, potato dauphinoise is a creamy and crispy crowd pleaser, perfect for a cold winter night or an evening dinner party. Soft potatoes baked in rich cream and topped with golden cheese, this warming classic brings the taste of France to any kitchen table.
For a luxurious version this dish could be made with Dover sole, shrimps, truffles and Parmesan, but in wartime often it was made with substitutes. This modern take on the recipe uses sole, prawns and Cheddar.
This campaign was originally produced in the framework of a programme co-financed by the European Union