|Energy (Kcal) 232||11.6%|
|Saturated Fat 1.3g||4.3%|
|Total Sugars 9.6g|
Scrub the potatoes, cut each in half lengthways and then in half lengthways again.
Place potatoes in a large plastic (microwave proof) bowl. (The potatoes will cook quicker if not packed too densely – bigger bowl in thinner layer works best!).
Rinse potatoes with water, drain, place back into bowl. Cover with plastic plate or cling film and cook.
Place potatoes in a pan with just enough boiling water to cover them. Lid on bring to the boil and simmer for 15-20 minutes or until tender, drain.
Allow the potatoes to cool slightly. Season. Toss together the mango, onions and strawberries.
Place lettuce onto plates or bowls. Top with potatoes and fruit, then drizzle over dressing.
500g Salad potatoes (such as Charlotte)
1 Ripe mango, peeled and sliced
4 Spring onions, sliced
100g Strawberries, hulled and quartered
4 Gem lettuces, quartered
100ml Fruit smoothie, eg. Kiwi, apple & lime
2tbsp Extra virgin olive oil
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 healthy curry.
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.
This campaign was originally produced in the framework of a programme co-financed by the European Union