|Energy (Kcal) 444|
|Energy (KJ) 1856|
|Saturated Fat 6.8g||34%|
|Total Sugars 4.9g||5%|
400g potatoes, cut into small dice
50g freshly chopped parsley
30g freshly chopped mint
½ cucumber, peeled and diced
1 bunch of spring onions, sliced
3 tablespoons olive oil
Zest and juice of 1 lemon
8 lean lamb chops
1 tablespoon olive oil Save and publish
1 teaspoon freshly chopped rosemary
Pitta bread, to serve
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
Easy to make but no less delicious, dauphinoise potatoes are a creamy and crispy crowd pleaser, perfect for a cold winter night or an evening dinner party. Soft potatoes baked in rich cream and topped with golden cheese, this warming classic brings the taste of France to any kitchen table.
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?