Squid & pinto bean stew with garlic toasts
Slow cook squid with paprika, tomato and pinto beans for a robust one-pot meal filled with tender shellfish. Serve with garlic bread on the side
Mini hasselbacks with dill
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 1kg baby new potato
- 2 tsp dried dill
- 2 tbsp fine breadcrumb
- 2 tbsp rapeseed oil
Nutrition: per serving (6)
- kcal159
- fat4.2glow
- saturates0g
- carbs28g
- sugars2g
- fibre2g
- protein3g
- salt0.1g
Method
step 1
Heat oven to 220C/200C fan/gas 7. To slice, place a potato in a wooden spoon and carefully cut at 3mm intervals, slicing through the potato until your knife hits the spoon. In a bowl, mix the dill and breadcrumbs together.
step 2
Toss the potatoes with the oil and some seasoning, and arrange a large baking tray – cut-side up. Bake for 20 mins. Sprinkle with the dill breadcrumbs, then bake for a further 15 mins.
