Preparation time*: 10 minutes
Cooking time*: 30 minutes
Serves*: two

Nutritional information

Calories per portion*: 700Kcals
Fat content per portion*: 30g
Cost per portion*: £2.00

Ingredients:

  • 250g (9oz) potatoes
  • 250g (9oz) parsnips, peeled
  • 1 small onion, finely chopped
  • 15ml (1tbsp) Somerfield sunflower oil
  • 100g (31/2oz) low-fat plain yogurt
  • 2.5ml (1/2tsp) cornflour
  • 2 pieces Somerfield salmon fillet, cut into chunks
  • 200g can Somerfield sweetcorn

  • Preheat oven to 200C, 400F, gas mark 6. Cut the potatoes and parsnips into 1cm (11/42in) chunks and cook in boiling water for 5 minutes. Drain well, then break up lightly with a fork.
  • Fry the onion in the oil for 2-3 minutes to soften. Mix the low-fat plain yogurt and cornflour, add to the onions and stir over the heat until boiling.
  • Add the salmon and corn, spoon into two individual ovenproof dishes and top with the potato mix. Sprinkle with Parmesan and bake for 25-30 minutes, until golden.

Recipe taken from Somerfield magazine October 2006 * Cost, calorie, timing and fat information is given as a guide only.