|Sat Fat 2.8g||14%|
Influenced by Bavarian cuisine, this potato salad finds the delicious flavours of pork, potato and an abundance of seasoning combine to create a fresh summer dish.
For this recipe, pre-boil the potatoes and allow to cool. Chop roughly and set aside.
Make the potato salad by mixing all the ingredients and stirring through the cooled, chopped potatoes. Set aside.
Mix all ingredients to make the pork marinade. Add the pork to a sandwich bag, add the marinade and leave for at least half an hour (ideally overnight).
Heat a griddle pan over a high heat and cook the medallions for 2 minutes each side. Serve with the potato salad.
300g Rooster or new potatoes, pre-boiled, cooled and roughly chopped
1 pork tenderloin, sliced into 1.5cm medallion
For the pork marinade
2tbsp olive oil
2tbsp cider vinegar
1 garlic clove, grated
¼tsp fine salt
2tsp caraway seeds, crushed with a pestle and mortar
1tsp grainy mustard
For the potato salad
1 small banana shaped shallot, finely chopped
½tbsp cider vinegar
1 tsp Dijon mustard
3 stalks dill, fronds removed
30g gherkins, finely chopped
50g radishes, thinly sliced (a mandolin would be ideal)
Greek potato and chicken parcels with pomegranate, spinach and sumac
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Sprinkle with natural yogurt and pomegranate seeds for that extra-special finish.
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Experience salmon combine with its flavoursome accomplices of mustard, crème fraîche, and green veg in this indulgent, light and fresh recipe.
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"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"