Choose your sauerkraut (fermented cabbage with caraway seeds) wisely – shop-bought versions are often pasteurised for a longer shelf life – needless to say this destroys many of the beneficial bacteria. Look for an unpasteurised sauerkraut from speciality or health-food shops.
Ingredients
- new or Charlotte potatoes 400g, halved and large ones quartered
- spray oil
- smoked paprika 1 tsp
- lamb’s lettuce 95g pack
- frozen peas 75g, defrosted
- sauerkraut 100g
- ham hock 90g pack
- flat-leaf parsley ½ a small bunch, chopped
DRESSING
- olive oil 1 tbsp
- Dijon mustard 2 tbsp
- white wine vinegar 2 tbsp
- caster sugar a pinch
Method
-
Step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the new potatoes into a bowl and spray with oil, then add the smoked paprika and lots of seasoning. Put onto a non-stick baking tray and roast for 40-45 minutes, turning halfway, until really golden.
-
Step 2
Whisk together the dressing ingredients in a bowl then tip in the hot potatoes, lamb’s lettuce and peas, and mix well. Divide between 4 plates then top each with sauerkraut, ham hock and parsley.
*This recipe is gluten-free according to industry standards
Discover more of our best new potatoes recipes here...
Nutritional Information
- Kcals 211
- Fat 9.2g
- Saturates 1.4g
- Carbs 20.8g
- Sugars 3.7g
- Fibre 4.4g
- Protein 9g
- Salt 1.7g
