Cooking with kids: Chunky fish fingers
A touch of turmeric turns these crispy haddock bites golden - perfect for cooking with children of all ages
Italian potato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 1kg baby new potatohalved
- 1 tbsp olive oil
- 3 tbsp grated parmesan(or vegetarian alternative)
- small bunch basilroughly chopped
- 6 sundried tomatoesfinely sliced
Nutrition: per serving (6)
- kcal178
- fat5glow
- saturates2g
- carbs29g
- sugars2g
- fibre3g
- protein6g
- salt0.2g
Method
step 1
Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.
