Aubergine & chickpea stew
Dig out the slow cooker to make this healthy stew. Topped with toasted pine nuts and served with flatbreads, it makes a wonderfully nutritious vegan meal
Boiled potatoes
Serves 4
Easy
Prep:
Cook: -
Master the art of boiled potatoes to enjoy with your favourite mains. These are tossed in flaky sea salt and butter then finished with chopped parsley
Skip to ingredients
- 750g potatoes(around 4 medium potatoes, cut into chunks or 12 new potatoes)
- 1 tbsp flaky sea saltplus extra for serving (optional)
- ½ tbsp butteror olive oil
- chopped parsleyor chives, to serve (optional)
Nutrition: Per serving
- kcal137
- fat2g
- saturates1g
- carbs26g
- sugars2g
- fibre3g
- protein3g
- salt0.42g
Method
step 1
Scrub the potatoes, then put in a pan of cold water along with the salt. Bring to the boil and cook for 10-15 mins until a cutlery knife will cut through easily. New potatoes will take a bit longer to cook than regular potatoes. Drain well and leave to steam-dry for a few minutes.
step 2
Tip the potatoes into a serving bowl and add the butter or oil. If using butter, leave it to melt, then toss the potatoes to coat. Scatter over the herbs, if using.
