|TOTAL SUGARS 2.2g||2%|
|SAT FAT 1.6g||8%|
Place a casserole pot over a medium heat, add half of the olive oil and cook the onions and carrot for 3-4 minutes until soft.
Meanwhile in a frying pan cook the sausages in the remaining oil until nicely browned.
Add the potatoes to the casserole pot with the rosemary, Worcestershire sauce and stock.
Add the sausages to the pot with the tinned tomatoes, haricot beans and parsley and cook with a lid on for 15-20 minutes, stirring frequently.
500g fluffy potatoes, e.g. Maris Piper/Rooster potatoes, cut into chunks
1 tablespoon olive oil
2 onions, peeled and sliced
2 garlic cloves, peeled and crushed
1 carrot, peeled and chopped
8 good quality sausages
½ teaspoon freshly chopped rosemary
1 tablespoon Worcestershire sauce
250ml hot vegetable stock
1 tablespoon freshly chopped parsley
1 x 400g can haricot beans, drained
1 x 400g can chopped tomatoes
Fondant Potato with Poached Salmon and easy Beurre Blanc
Master your french culinary skills with this indulgent fondant potato and poached salmon recipe. Served with an easy Beurre Blanc sauce, this tasty dish is perfect for enjoying yourself or impressing your friends!
Bombay Potato Frittata with Tomato Chutney
Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.
This is a great way of using up your leftover spuds! Serve up as a snack in traditional pizza fashion with a smattering of nutritional toppings including potatoes and broccoli layered on top.
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?
This campaign was originally produced in the framework of a programme co-financed by the European Union