|Sat Fat 6g|
Preheat your oven to 220*c / gas 7
Cook the potatoes in salted boiling water until tender. Drain and leave until needed.
With a sharp knife cut the chicken thighs in half, place onto a large tray with the potatoes, drizzle over the olive oil and season with salt and milled pepper. Cook for 10 minutes.
Remove from the oven and add the sliced chorizo, garlic, red onions, courgette and fresh thyme. Pop back into the oven for a further 10 minutes.
Remove the tray again and add the kale and pop back in for 5 minutes.
Just before serving sprinkle over the pumpkin seeds and squeeze over the juice of one lemon.
Check out the speedy video for this recipe below. You can also check out wider potato recipe videos on our video hub.
500g Salad/Baby potatoes (such as Charlotte or Maris Piper), halved
8 chicken thighs, bone removed skin on
100g chorizo sausage, thinly sliced
Juice of one lemon
½ tsp smoked paprika
2 small red onions, cut into ¼’s
6 garlic cloves, skin on
1 large courgette, cut into chunks
200g kale, roughly chopped
25g pumpkin seeds
2 tsp fresh thyme
1tbsp olive oil
One pan ham hock & kale hash
This recipe is the perfect way to use up any leftover potatoes and warm you up on a cold winter evening. Simple ingredients used to create a hearty flavoursome meal.
Potato pancake with smashed avocado & smoked salmon
Use your leftover mash to create something different with these potato pancakes. The classic combination of salmon and avocado is fantastically easy but a guaranteed success. Top with a runny poached egg and drizzle with lemon and olive oil for that extra special touch.
Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.
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