|Sat Fat 6.8g||34%|
Have you got any leftover potatoes? Rather than throwing them out, why don't you whip up this one pan ham hock and kale hash recipe for a delicious, warming dish perfect for a cold winter's evening.
For this recipe, cook the potatoes in a pan of salted water. Allow to cool before cutting into cubes or quarters. Season well with salt and black pepper. Heat a large frying pan over a high heat. Slide the potatoes in, spread out and resist the urge to move them about until they’re nice and crispy.
When all sides have crisped up, remove from the pan, turn the temperature down and add the onion, garlic and rosemary and cook for 4 minutes until softened.
Add the kale, then cook for another 5 minutes before returning the potatoes to the pan, along with the ham hock. Turn the temperature up to high. When the pan is hot, add the sauce and cheese and toss to coat everything. As soon as the liquid has evaporated, turn the heat off and serve.
Add a poached egg if desired.
400g Rooster potatoes, quartered or cubed
½ onion, chopped
1 garlic, chopped
1 twig rosemary, needles removed and finely chopped
80g kale, shredded (weight after stalks removed)
100g ham hock (or other cooked ham/bacon), shredded
50g Gruyère cheese, grated (or use an alternative cheese such as emmental)
poached egg (optional)
For the sauce
1tbsp white wine vinegar
1tsp grainy mustard
1tsp Dijon mustard
Indian Style Lamb, Potato & Aubergine Dhansak Curry
Jazz up your midweek meal with this quick and tasty curry
Low sat fat
Looking for an easy Spanish tortilla recipe? Perfect for a healthy lunch to take into work or with a salad at dinner.
Why not put a Spanish twist on a home favourite and try out this Spanish mashed potato recipe which includes bacon, paprika and pepper.
Twice baked sour cream and chive jacket potatoes recipe
Twice-baked might sound complicated, but these guys are a doddle to whip up, and well worth it at the end.