|Energy (Kcal) 480|
|Saturated Fat 5.7g||29%|
|Total Sugars 4.9g||5%|
Jacket potatoes cooked to fluffy perfection with spicy tomato, sweetcorn and cheese fillings - this Mexican style Jacket Potato recipe is simple to make and can pack a bit of a kick!
4 medium fluffy potatoes (approx 350g), e.g. Maris Piper or King Edward
1 teaspoon olive oil
½ tablespoon cumin seeds
100g Cheddar cheese, grated
1 x 196g can sweetcorn, drained
2 large tomatoes, roughly chopped
3 tablespoons fresh coriander leaves, roughly chopped
Zest of 1 lime
Pinch chilli powder
"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."
Make use of the new season crop to create this deliciously fresh and light dish.
"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.
This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal.
This campaign was originally produced in the framework of a programme co-financed by the European Union