|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
Parboil the potatoes and then grill for a lighter, but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
Indulge yourself with some comfort food and try this potato and turnip gratin, incredibly simple and quick to make and super tasty!
Simple yet very tasty Swedish Hassleback potatoes. Enjoy with any meat, salads or simply on their own.
Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl
Add some colour to your recipe bank with this tantalizingly tasty Buddha Bowl. This trendy and refreshing dish is perfect for those warmer evenings with loved ones.
Vegan or Vegetarian? No problem - just replace the tuna with more avocado and you're good to go!