|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
St. Patrick’s Day Potato, Bacon & Cabbage Gratin
Celebrate St Patrick’s day with family and friends in true style. Cook up a storm with this modern twist on traditional ingredients.
This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping.
Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.
This recipe is a Thai twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a fakeaway curry.
This campaign was originally produced in the framework of a programme co-financed by the European Union