Roast chicken with pancetta & ricotta stuffing balls
A classic roast chicken is made extra special with these Italian stuffing balls
Warm potato & cherry tomato salad
Serves 4
Easy
Prep:
Cook:
The use of anchovies gives this dish a deep, salty savoury flavour - but it won't taste fishy
Skip to ingredients
- 750g new potatoes
- 3 tbsp olive oil
- 1-2 anchoviesroughly chopped
- handful Kalamata olives
- 2 small garlic clovesfinely sliced
- 250g pack cherry tomatoeshalved
- 2 tbsp balsamic vinegar
Nutrition: per serving
- kcal250
- fat12g
- saturates2g
- carbs34g
- sugars6g
- fibre3g
- protein4g
- salt0.81glow
Method
step 1
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.
step 2
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.
