|Sat Fat 11.2g||56%|
Cook the potatoes in boiling, salted water for eight minutes, until soft but still holding their shape. Drain. Char on a hot griddle pan until starting to blacken on one side. Remove and set aside then char the peaches until starting to soften and pick up the grill marks on the flesh.
Blend the parsley, oil, garlic, capers, and mustard until coarse. Check the seasoning and add more if necessary, loosen with 1-2tsp water, then set aside.
Heat a griddle pan until smoking hot, season the lamb well, brown all over then cook for a further few minutes on each side. Leave to rest for five minutes. Slice and serve with the peaches, potatoes and sauce.
250g waxy baby potatoes, halved lengthways or 250g quartered Rooster potatoes
2 peaches, stoned and halved
300g lamb neck fillet (2 x 150g pieces)
4tsp olive oil
1 clove of garlic
2tsp Dijon mustard
Salt and pepper
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!
Quick Pork and Potato dumplings with Korean kimchi
Amaze your guests with these deliciously quick and easy Pork and Potato dumplings. Seasoned with traditional Korean flavours, this recipe is the perfect showstopper for all occasions.
North African Spiced Baked Eggs with Potatoes
Start your day right these insanely delicious North African spiced eggs. Surrounded by succulent seasoned potatoes along with a garlic, saffron and cumin kick, this dish is sure to be the star of the show at any brunch! Serve with chilli flakes and cooling yoghurt to make this meal even more tasty!
Creamy Cider Pork Chops with Sautéed Rosemary Potatoes
Indulge yourself with these deliciously creamy cider pork chops. Serve on a bed of sauteed rosemary potatoes for a fabulous mid-week meal.