|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
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
Healthy seed-crusted fish & chips
Make fish and chips your own with this healthy twist on a British classic. The perfectly roasted potatoes with the seeded sea bream fillets are a match made in heaven, making them a great mid-week meal option.
Simple yet very tasty Swedish Hassleback potatoes. Enjoy with any meat, salads or simply on their own.
Perfect pancakes - why not get the kids involved making them, while you look after the filling? This recipe is ideal for Pancake Day 2019!