Directions:
Peel the potatoes and cut into large even-sized chunks. Rinse under cold running water to remove the excess starch.
Par boil the potatoes in lightly salted boiling water for 10 minutes.
Drain them and coat in the hot oil or fat of your choice. Use 15ml (1 tblspn) /25g (1oz) fat for each 450g (1lb) of potatoes.
Roast in an oven preheated to 220°C/425°F/Gas mark 7 for approximately 45 minutes, turning twice. Serve immediately

Directions:
Heat the oil in a large non-stick frying pan.
Add the potatoes, pepper and garlic and saute for 10 minutes turning occasionally.
Add the wine and continue to cook over a medium heat turning occasionally for a further 10 minutes or until potatoes are tender.
Whisk the eggs in a large bowl then using a slotted spoon transfer the potato mixture to the eggs and season.
Add a little extra oil to frying pan if necessary. When hot add the potato and eggs mixture.
Cook over a low heat for 10-15 minutes or until the mixture is almost set.
Using a large dinner plate carefully turn the omelette over and cook on the other side for a further 2-3 minutes, or simply place the frying pan under a preheated grill until lightly golden. Serve hot or cold with salad.

Directions:
Microwave the potatoes according to the pack instructions. Meanwhile, dry fry the bacon for 3-4 minutes until crispy. Drain the peppers and reserve the oil. Mix the bacon, peppers, spring onions and avocado into a large bowl. Mix the vinegar and 1-2 tbsp reserved oil and stir into the salad with the potatoes. Serve warm with a fresh leaf salad.

Directions:
Boil the potatoes for 10-12 minutes or until tender, drain and return to the pan. Mash well.
Stir in the salmon and parsley, season well and add enough of the egg to bind the mixture. Divide into 12 and press into rounds.
Dust in flour and shallow fry in 2 batches for 2 minutes on each side until golden.
Serve with seasonal vegetables.

Directions:
Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 10 minutes or until tender. Drain and allow to cool slightly.
Meanwhile make the sauce with the milk according to pack instructions. Stir in the tuna, sweetcorn and parsley and cook over a medium heat for 3-4 minutes or until piping hot.
Place half the potatoes on the base of a heatproof serving dish. Pour over the tuna mixture. Place the remaining potatoes on top.
Sprinkle over the cheese and place under a pre-heated grill for 2-3 minutes or until golden brown. Serve with a green salad.

Directions:
Scrub the potatoes, then cut each into half lengthways, and then in half lengthways again. Repeat until you have 8 even-shaped wedges.
Microwave Method - Place the wedges in a shallow microwavable dish with 15ml (1 tblsp) water. Cover loosely and cook on full power (800w) for approximately 5-6 minutes. Allow to stand for 1 minute before draining and serving.
Hob Method - If you don’t have a microwave, prepare the potatoes as above and simmer in a pan, in the minimum amount of lightly salted boiling water for approximately 10 minutes. Drain and serve.
Oven Method - Prepare as above. Place wedges in bowl with 1 tsp olive oil and 1 tsp sweet chilli sauce per person. Stir until coated. Transfer to baking sheet and bake until tender.
Tip - Potato wedges are very versatile and can be made with almost any potato. Wedges can easily be turned into a tasty healthy snack. Sprinkle the cooked wedges with grated cheese and place under a hot grill for 2 minutes, or add them to casseroles to make a complete meal.

Directions:
Wash and dry the potatoes and prick with a fork. Place on a microwaveable plate and microwave on high (700W) for 8-10 minutes or until tender or according to pack instructions. Stand for 2 minutes.
Meanwhile, heat the oil in a medium frying pan and gently fry the salmon, mange tout and Cajun seasoning for 5 minutes or until cooked throughout. Add crème fraîche and gently heat through.
Cut the potatoes in half or make a cross in the centre and divide the salmon between the two potatoes.
Serve with fresh salad leaves or vegetables.

Directions:
Boil the potatoes in a saucepan with the lid on, simmer for 20 minutes or until tender.
Meanwhile, cut the chicken breasts in half lengthways and fry in a non-stick pan with 2 cloves of crushed garlic and a seasoning of freshly ground black pepper.
Drain the potatoes and return to the pan. In another pan bring the milk to the boil. Pour the milk over the potatoes and mash until smooth.
Stir 2 tsps of pesto into the potato and serve immediately with the cooked chicken.
Tip - If you are really short of time, use ready prepared mash potato for this dish.