|Energy (Kcal) 651||32%|
|Saturated Fat 6.6g||22%|
|Total Sugars 7.5g|
Melt the butter in a large saucepan and add the mixed vegetables, stock and milk, bring to the boil. Add the potatoes and simmer for 10 minutes.
Add the sweetcorn and haddock and cook for a further 5 minutes, season to taste. Ladle into 4 bowls and top with cheese.
375g Smooth potatoes, such as Desiree, cut into 2cm pieces
500g frozen mixed vegetables
175ml chicken stock
300ml semi skimmed milk
198g tin sweetcorn, drained
375g smoked haddock cut into 2.5cm pieces
"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."
Patatas Bravas with Chorizo in Red Wine Sauce
Treat yourself to a taste of Spain! Packed with chorizo and red wine, this is sure to please a crowd.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
This Chicken and Potato Pot is quick, easy and full of flavour, full of winter warmers.
This campaign was originally produced in the framework of a programme co-financed by the European Union