|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
Low sat fat
This Thai beef and potato salad is an easy dish to make after a long day at work. Giving a bit of a twist on the classic potato salad this dish is healthy and nutritious.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
Indian Style Lamb, Potato & Aubergine Dhansak Curry
Jazz up your midweek meal with this quick and tasty curry