|Energy (Kcal) 401||20%|
|Energy (KJ) 1693||20%|
|Saturated Fat <0.1g||2%|
|Total Sugars 29.3g||32%|
Cook the potatoes for about 5 minutes and drain. The potatoes won’t be cooked at this stage.
Take a skewer and thread a potato on followed by a piece of corn, pineapple and red onion and repeat finishing with a potato. Do this for the three remaining skewers.
Mix all the spices together with the olive oil and using a pastry brush, brush all over the potatoes and vegetables. Cook under a pre-heated grill or on the BBQ until the potatoes are cooked, and the other vegetables are nicely charred.
Serve with rice, salad and a little chilli sauce if you fancy.
2 Queens potatoes, 2cm cubed (or 12 baby/new season potatoes)
1 corn on the cob cut into 8 wheels
1 Large red onion, cut into 8 wedges
8 pineapple wedges
For the spice mix
½ tsp ground cumin
½ tsp ground coriander</>¼ tsp dried chilli flakes
1tsp olive oil
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.
Tuck into this incredibly warming snack packed full of tasty bacon, melted cheese and kidney beans heightened by a sprinkling of smokey paprika. Perfect for a cold winter's evening!