|Sat Fat 4g||20%|
Gently cook the onion in the butter and season a little. Add the stock and cubed potatoes and lentils and bring to the boil. Simmer for fifteen minutes, check and adjust the seasoning. Add more water if necessary.
Poach the eggs for three minutes.
Add the greens to the hot soup, return to the boil and stir well then remove from the heat. Stir in the ham (hock).
Serve each soup with a poached egg on top and a good twist of black pepper.
300g Rooster potatoes, cubed
200g shredded ham (hock)
1 onion, sliced
100g split red lentils
1.5l chicken stock
200g spring greens, sliced
Salt and pepper
Chinese Pepper Steak & Potato Stir-Fry
Sizzle up your week with this Chinese pepper steak & potato stir fry. Quick, easy and packed full of colour and authentic flavour, discover how to create the ultimate potato stir-fry in just 30 minutes!
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!