Spinach & Potato Gratin


9 Propoints per serving

Spinach & Potato Gratin

Serves 4

  • 750g Potatoes
  • 75g Spinach
  • 2 tsp Olive Oil
  • 250g Grated Cheddar Cheese
  • 250g Tomatoes
  • 2 Eggs
  • 150g Natural Yogurt


  1. Preheat the oven to gas mark 4 (180c)
  2. Boil the potatoes for 5 minutes and drain
  3. Cover and cook the spinach for 4-5 minutes
  4. Drain the spinach well
  5. Use the olive oil to grease a ovenproof dish. Layer half the potatoes and season
  6. Sprinkle with half the cheese and cover with the spinach.
  7. Top with reaming potatoes and then tomatoes.
  8. Scatter the rest of the cheese
  9. Beat the eggs and yogurt together and season. Pour the mixture over the cheese and bake for 40-50 minutes

Potato Scones

3 ProPoints per scone

Potato SconesPotato Scones

Makes 8

  • 250g King Edward Potatoes (or Maris Piper)
  • 2 Eggs
  • 2tbsp Milk
  • 200g Plain Flour
  • 1tsp Baking Powder
  • 3tsp Parsley
  1. Boil the potatoes for 10-15 minutes. Drain.
  2. Return to the pan, Mash and allow to cool.
  3. Add the egg and milk
  4. In a separate bowl mix the flour and baking powder. Season and mix the parsley.
  5. Add to the mash
  6. Fry spoonful’s of the mixture for 4 minutes on each side

Mustardy Leek & Potato Bake

9 ProPoints Per Serving

Mustardy Leek and Potato BakeMustardy Leek & Potato Bake

Serves 4

  • 450g Potato
  • 450g Leek
  • 1 Clove Garlic
  • 50g Grated Cheddar Cheese
  • 2 tbsp Margarine
  • 2 tbsp Flour
  • 600 ml Milk
  • 100g Soft Cheese
  • 2 tbsp Mustard
  1. Put the potatoes in a large pan of boiling, salted water and cook for 30 mins, until tender.
  2. Meanwhile heat a large casserole and spray with the cooking spray then add the leeks and season. Cover and leave to sweat for 20 mins over the lowest possible heat.
  3. To make the cheese sauce, melt the margarine in a small saucepan then add the flour. Cook, stirring, for 2 mins, then add the milk, little by little, stirring until each addition is incorporated smoothly into the sauce. Add the soft cheese and heat gently, stirring until melted in, then add the mustard, season and set aside.
  4. Preheat the oven to gas Mark 4/180ºC/350ºF.
  5. Drain the potatoes and chop into cubes
  6. Add to the leeks along with the garlic and cheese sauce, stirring gently to combine.
  7. Sprinkle the grated cheese over the top and bake for 20 mins.

Pea & Tuna Fishcakes

7 ProPoints Per Serving

Pea & Tuna FishcakesPea & Tuna Fishcakes

Serves 4

  • 100g Cooked Peas
  • 500g Potatoes
  • 6 Spring Onions
  • 25g Spread
  • 3 tsp English Mustard
  • 3 tsp Parsley
  • 1 tbsp Plain flour
  • 1 Egg Yolk
  • 400g (Tin) Tuna
  1. Boil the potatoes for 20 minutes until soft. Drain then mash
  2. Fry the spring onion in the butter for 1 minute and add to the potatoes
  3. Add the rest of the ingredients apart from the flour
  4. Shape the mixture into 8 rounds and dust with flour
  5. Fry the fishcakes for 5 minutes on each side

Sausage & Spring Onion Hash

8 ProPoints Per Serving

Sausage & Spring Onion HashSausage & Sping Onion Hash

Serves 4

  • 750g New Potatoes
  • 6 Pork Sausages
  • 1 Bunch of Spring Onions
  • 300g Cherry Tomatoes
  • 75g Grated Cheddar Cheese
  1. Simmer the potatoes in a pan of water for 15 minutes. Drain and set aside
  2. Fry the sausages for 8-10 minutes. Chop each into 4
  3. Fry the spring onions for 2 minutes
  4. Add the potatoes for 10 minutes
  5. Add the tomatoes and sausages and cook for 2-3 minutes
  6. Preheat the grill to high
  7. Sprinkle over the cheese and grill for 3-4 minutes

Garlicky Pork & Potatoes

11 Propoints per Serving (456 Calories)

Garlicky Pork & PotatoesGarlicky Pork & Potatoes

Serves 2

  • 8 Garlic Clove
  • Zest and Juice 1 Lemon
  • 3tsp Thyme
  • 2 x 140g Pork Loin Steak
  • 400g Salad Potatoes
  • 2tsp Olive oil
  1. Preheat the oven to Gas Mark 6 (200c)
  2. Cook the potatoes in simmering water for 20 minutes. Drain.
  3. Tip potatoes into a ovenproof dish and flatten slightly
  4. Add 6 garlic cloves and spray with potatoes and bake in oven for 20 minutes
  5. Add lemon zest and season to the potatoes. Return the oven for 20 minutes
  6. Crush the remaining garlic and mix with the lemon juice, thyme and olive oil. Season.
  7. Flatten the pork
  8. Fry the pork for 8 minutes
  9. Add the lemon mixture for 2 minutes

Watercress, Bacon & Potato Gratin

11 ProPoints per serving

Watercress, Bacon & Potato GratinWatercress, Bacon & Potato Gratin

Serves 4

  • 600g Potatoes
  • 4 Rashers Bacon
  • 1 Garlic Clove
  • 150ml Chicken Stock
  • 150ml Milk
  • 100g Crème Fraiche
  • 80g Watercress
  • 30g Grated Cheese
  1. Preheat the oven to gas mark 4 (180c)
  2. Simmer the potatoes in the pan of boiling water for 5 minutes, drain and set aside.
  3. Fry the bacon for 2 minutes
  4. Add the garlic and fry for 1 minute
  5. Pour in the stock, crème fraiche and milk. Bring to a simmer and remove from the heat
  6. Arrange the potatoes in an ovenproof dish and top with ¾ the watercress
  7. Pour over the sauce and top with the cheese
  8. Bake for 30-35 minutes
  9. Top with the remaining watercress