Warm potato & cherry tomato salad
The use of anchovies gives this dish a deep, salty savoury flavour - but it won't taste fishy
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 30 mins
- Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins. Remove from the heat and drain. Cut each potato in half - if they are very big, cut into thirds.
- Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.
Green beans with garlic & white wine vinegar
Boil 200g of green beans in plenty of salted water for 5-8 mins until cooked through. Drain and, while still hot, toss with 2 tbsp white wine vinegar, 3 tbsp olive oil and 1 finely sliced garlic clove. Adjust the seasoning and vinegar to taste. Serve at room temperature.
250 kcalories, protein 4g, carbohydrate 34g, fat 12 g, saturated fat 2g, fibre 3g, sugar 6g, salt 0.81 g
Recipe from Good Food magazine, September 2009.
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http://www.bbcgoodfood.com/recipes/12333/
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Ingredients
- 750g new potatoes
- 3 tbsp olive oil
- 1-2 anchovies , roughly chopped
- handful Kalamata olives
- 2 small garlic cloves , finely sliced
- 250g pack cherry tomatoes , halved
- 2 tbsp balsamic vinegar
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Roast chicken with pancetta & ricotta stuffing balls
A classic roast chicken is made extra special with these Italian stuffing balls
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 30 mins
Ingredients
- 750g new potatoes
- 3 tbsp olive oil
- 1-2 anchovies , roughly chopped
- handful Kalamata olives
- 2 small garlic cloves , finely sliced
- 250g pack cherry tomatoes , halved
- 2 tbsp balsamic vinegar
250 kcalories, protein 4g, carbohydrate 34g, fat 12 g, saturated fat 2g, fibre 3g, sugar 6g, salt 0.81 g
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13 September 2009
Jo rated this recipe
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