|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
Loaded mexican potato skins
These loaded potato skins are simple to prepare and the perfect Friday night treat! Make them in batches and enjoy with friends or family.
Jansson's Temptation Style Fish & Potato Gratin
Here's our take on a traditional Swedish dish. Jansson’s temptation, or Janssons frestelse, is creamy, warming and hearty.
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
Don't let your leftovers go to waste. Try this delicious Roast Lunch Hash.