Zesty Greek-style roasties, wonderful with roast lamb
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Leafy salad with potato croutons
Quarter any leftover roast potatoes and toss with 1 tsp olive oil on a baking tray. Roast at 200C/fan 180C/gas 6 for 15 mins until crisp. Meanwhile, mix 1 tbsp balsamic vinegar with 1 tsp wholegrain mustard and 1 tsp clear honey. Cool the potatoes for 1 min, then toss with 4 handfuls of your favourite leaves or lettuce and the dressing.