|Sat Fat 2.5g|
Cook the potatoes in a saucepan of boiling salted water with a lid and when ready drain and leave to cool. Once cooled cut the potatoes into bite size pieces.
While the potatoes are cooking, slice the onion and drain the tuna.
In a fresh saucepan of slightly salted water cook the runner beans for 4-5 minutes then add the kale and cook for 10 seconds and drain.
In a large serving bowl add the potatoes, runner beans, kale and red onion. Drizzle in the olive oil and lemon juice and mix well.
Add the tuna, sundried tomatoes and black olives, lightly mix and serve with a scattering of sunflower seeds.
350g baby potatoes, slice in half (or 2cm cubed Roosters)
2 tins of tuna in spring water
50g black pitted olives
1 small red onion, finely sliced
150g runner beans, sliced into 2cm pieces
50g sundried tomatoes, roughly chopped
100g curly Kale, roughly chopped
20g sunflower seeds
Juice of 1 lemon
2tbsp olive oil
Quick Pork and Potato dumplings with Korean kimchi
Amaze your guests with these deliciously quick and easy Pork and Potato dumplings. Seasoned with traditional Korean flavours, this recipe is the perfect showstopper for all occasions.
Ham, Cheese and Potato Croquette
This recipe is such a crowd pleaser! The combination of a strong cheese, ham and silky potato makes for a delicious snack that is surprisingly quick to whip up.
This simple recipe finds the spud combined with a succulent chicken breast and an indulgent creamy sauce comprised of beautiful garlic, onion and zesty flavours.
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.