|Saturated Fat 4.9g||24%|
Heat the oven to 220c.
Cook the onion for 5 minutes in a little olive oil. Add the potatoes and cook for a few minutes, stirring occasionally. Season well.
Put half the potatoes in a roasting tray and lay half the sprats and kale on top. Repeat.
Pour in the cream and milk and sprinkle over the breadcrumbs and a little salt and pepper.
Roast in the oven for 30 minutes. Serve with beetroot, dill and gherkin salad
600g Roosters, sliced thinly into chips
A tin of sprats in oil
200ml single cream
100ml semi-skimmed milk
1tbsp ground cinnamon
1tbsp ground all spice
50g kale, shredded
A handful of breadcrumbs
Salt and pepper
Four green lights on the traffic light system - a tasty and healthy alternative to your Saturday night take away. Just pop it all on one tray and stick it in the oven, easy!
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?
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.