|Sat Fat 7.9g||39%|
Heat the oven to 200c.
Blitz the tomato, onion, carrot, celery together with the garlic, paprika, oregano and some salt and pepper. Bring to the boil in a pan and simmer for a couple of minutes while you make the bechamel.
Melt the butter in a pan and whisk in the flour. Season and gradually whisk in the milk on a gentle heat. Add the bay leaf and nutmeg and cook for a few minutes until thickened.
Blanch the potato slices in boiling water for two to three minutes. Drain and set aside.
Line the bottom of a lasagne dish with a layer of potato followed by half the pork and half the tomato sauce. Top with some bechamel and repeat with another layer. Finish with potato and bechamel and a good grating of Parmesan.
Bake in the oven for half an hour until golden on top.
Serve with buttered shredded savoy cabbage.
500g leftover cooked roast pork shoulder, shredded
1 tin chopped tomatoes (400g)
1 red onion, chopped
1 small carrot, chopped
1 celery stick, chopped
1tsp garlic paste
2tsp smoked paprika
2tsp dried oregano
3 large red potatoes (about 550g), finely sliced lengthways
300ml skimmed milk
1 fresh bay leaf
A grinding of nutmeg
Salt and pepper
Parmesan, grated, to top.
"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."
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
This campaign was originally produced in the framework of a programme co-financed by the European Union