Style at Home (UK) - - COOK IT -

Takes 40 min serves 4

Re­served Lamb Roast, squash and potato skins (as per recipe above)

Splash of olive oil 1-2tbsp korma curry paste 150ml co­conut milk 200g frozen cau­li­flower flo­rets 150g frozen spinach

1 Pre­heat the oven to 210°C/fan 190°C/gas 7. Shred the lamb meat, then stir-fry it in the olive oil in a large pan for 5min to brown. Stir in the korma curry paste and cook for a fur­ther 2min. Add the co­conut milk and cau­li­flower flo­rets and sim­mer for 10min. 2 Add the left­over but­ter­nut squash and the frozen spinach to the pan and gen­tly heat through, then use the mix­ture to fill the left­over potato skins. Put the potato skins on a bak­ing tray and bake in the oven for 15min. Re­move from oven and serve im­me­di­ately.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.