|Saturated Fat 4.9g||24%|
Heat the oven to 220c.
Cook the onion for 5 minutes in a little olive oil. Add the potatoes and cook for a few minutes, stirring occasionally. Season well.
Put half the potatoes in a roasting tray and lay half the sprats and kale on top. Repeat.
Pour in the cream and milk and sprinkle over the breadcrumbs and a little salt and pepper.
Roast in the oven for 30 minutes. Serve with beetroot, dill and gherkin salad
600g Roosters, sliced thinly into chips
A tin of sprats in oil
200ml single cream
100ml semi-skimmed milk
1tbsp ground cinnamon
1tbsp ground all spice
50g kale, shredded
A handful of breadcrumbs
Salt and pepper
Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
Potato Blinis with Smoked Salmon
Create wonderfully vibrant canapes by using purple potatoes. The combination of smoked salmon and horseradish creme fraiche works beautifully, and these can be served as a starter or for sharing.