|Energy (Kcal) 491||24%|
|Energy (KJ) 2053||24%|
|Saturated Fat 6.9g||34%|
|Total Sugars 8.3g||9%|
In a casserole pot add the olive oil and cook the onion and garlic over a medium heat for a couple of minutes. Add fennel and potatoes and continue cooking until the fennel begins to soften, stir in the flour then pour in the white wine and cook for a couple of minutes before adding the vegetable stock and orange juice and zest. Turn the heat down and simmer.
Brown the lamb chops in a little olive oil in a hot pan then transfer to the pot Add a little more vegetable if required and simmer away until the potatoes are tender. Finish with the chopped parsley just before serving. Great with some spring greens on the side.
150g baby/new season potatoes, sliced in half (or 2cm cubed Roosters)
4 lamb chops
1 small head of fennel, chopped
Juice and zest of 1 small orange
1 onion, chopped
2 garlic cloves
1tbsp olive oil
1 small glass of white wine
300ml vegetable stock
2tsp plain flour
1tbsp chopped fresh parsley
Bombay Potato Frittata with Tomato Chutney
Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.
Indulge yourself with some comfort food and try this potato and turnip gratin, incredibly simple and quick to make and super tasty!
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have your guests coming back for more this party season! Perfect for when you'd like to serve something a little out of the ordinary.
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!