|Sat Fat 3.4g||11.3|
Heat the oil in a large frying pan and fry the potatoes and sausages for 5 minutes.
Add the onion and pepper and cook for a further 5 minutes, turning the sausages occasionally until browned.
Add the pasta sauce to the pan with 1-2 tbsp of water, then cover and cook for 5 minutes before serving.
1 tbsp oil
500g Smooth potatoes, halved
454g pack sausages
1 onion, sliced
1 green pepper, diced
340g jar tomato pasta sauce
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto.
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
Tuck into this incredibly warming snack packed full of tasty bacon, melted cheese and kidney beans heightened by a sprinkling of smokey paprika. Perfect for a cold winter's evening!
This campaign was originally produced in the framework of a programme co-financed by the European Union