A short while ago I was sent the recipe book and Diary from The Diary Diary team. As soon as I opened the package, I was thrown straight back to my childhood. every year around Christmas time, my mum would get these delivered with her special Christmas delivery from the milkman.
I can honestly say that I didn't know that they were still producing them. But was pleasantly surprised how good they were. On top of a week to page diary, you get some amazing recipes to try in the actual diary and the recipe book is full of some wonderful recipe ideas for the family.
There is a range of mouth-watering breakfasts, lunches and weekday meals and to top it off some lovely weekend specials.
All of the recipes are fairly easy to follow and the ones that we have tried have been delicious. The recipe that I am doing today was very popular in our house and even got the kids eating asparagus! It took no time to prepare and less than half an hour to cook, so perfect after a day of home learning.
Course Midweek Meals, Main Course, Dinner
Cuisine Mediterranean, 15 - 30 minutes
Keyword potatoes, salad, asparagus, hot salad, mid-week, 15-30 Minutes
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 292kcal
Cost £5.00
Ingredients
Hot Roast Asparagus & Potato Salad
450gBaby New Potatoes
4tbspOlive Oil
Salt & Pepper
250-350gAsparagus Spears
4Rashers of back bacon
3tbspLemon Juice
1tbspHoney
1tbspWholegrain Mustard
4Celery Sticks
1Leek
25gWatercress
Instructions
Hot Roast Asparagus & Potato Salad
Mix the potatoes with half the oil and then spread them across a roasting tray, season with salt and pepper and put them into a preheated oven (220/200 fan degrees) for 10 minutes.
450 g Baby New Potatoes, 4 tbsp Olive Oil
After ten minutes, add the asparagus and bacon to the potatoes and return to the oven for another 15 minutes.
250-350 g Asparagus Spears, 4 Rashers of back bacon
While you are waiting, mix the remaining oil with the lemon juice, honey and mustard and set aside.
To serve, mix the celery, leek and watercress together and pile them up evenly onto 4 plates and top with the hot vegetables and bacon. Finally, you drizzle the dressing over the top.