|Sat fat 4.6g||22%|
Heat a sauté pan with some butter and cook the onion and garlic until soft and golden. Add the potatoes and cabbage and mix well, seasoning it.
Crush the potatoes in the pan a little.
Cook for a few minutes, stirring occasionally until browning.
Crisp the Parma ham in another pan or under the grill and set aside.
Poach the eggs for three minutes and serve with the Parma ham on top of wedges of bubble and squeak with the parsley and pickle.
4 slices of leftover roast turkey breast, cut into chunks
400g leftover cooked potatoes
A couple of handfuls of shredded leftover cabbage
1 onion, sliced
1 clove of garlic, crushed
4 slices of Parma ham
2tbsp chopped parsley
Salt and pepper
1 large pickled cucumber, sliced
Sweet and spicy Lamb & Potato Filled Squash
This hearty dish combines warming, exotic spices with more traditional ingredients - lamb and squash. Easy to create, but so delicious - why not give it a try?
Perfect for summer, this combines sweet and savoury into a tasty salad that will sit well on any BBQ table!
Simple yet so tasty, this classic combination of basil, tomato and chicken will bring your jacket to life.
Experience a blend of smooth and soft textures in this flavoursome treat of a meal. The combination of spice, the creamy consistency and the indulgent runniness of the accompanying eggs is like nothing else!
This campaign was originally produced in the framework of a programme co-financed by the European Union