|Sat Fat 7.9g||39%|
Heat the oven to 200c.
Blitz the tomato, onion, carrot, celery together with the garlic, paprika, oregano and some salt and pepper. Bring to the boil in a pan and simmer for a couple of minutes while you make the bechamel.
Melt the butter in a pan and whisk in the flour. Season and gradually whisk in the milk on a gentle heat. Add the bay leaf and nutmeg and cook for a few minutes until thickened.
Blanch the potato slices in boiling water for two to three minutes. Drain and set aside.
Line the bottom of a lasagne dish with a layer of potato followed by half the pork and half the tomato sauce. Top with some bechamel and repeat with another layer. Finish with potato and bechamel and a good grating of Parmesan.
Bake in the oven for half an hour until golden on top.
Serve with buttered shredded savoy cabbage.
3 large Rooster potatoes (about 550g), finely sliced lengthways
500g leftover cooked roast pork shoulder, shredded
1 tin chopped tomatoes (400g)
1 red onion, chopped
1 small carrot, chopped
1 celery stick, chopped
1tsp garlic paste
2tsp smoked paprika
2tsp dried oregano
300ml skimmed milk
1 fresh bay leaf
A grinding of nutmeg
Salt and pepper
Parmesan, grated, to top.
Duchesse Mini Fish Pies
This twist on a classic fish pie is perfect as party finger food.
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.
Check out this great recipe for these cheesy potato bites! They're the perfect snack and are great to share with friends!
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."