Ingredients
1 Box
70ml Semi-skimmed Milk
300g Potatoes
15g Butter
1 Teaspoon Cumin Seeds
160g Beetroot
2 Teaspoons Olive Oil
Preparation
- Peel beetroot and cut into quarters. Place in baking tray, drizzle over olive oil and cumin seeds. Bake in oven at 200°c for 20-25minutes
- Peel and dice potato, boil in water until soft
- Cook lemon & black pepper cod fillets as per pack instructions
- Drain and mash the potatoes adding milk and butter, season to taste
- Serve and enjoy!
Preparation Method
![Oven](https://cdn.nomadfoodscdn.com/-/media/project/bluesteel/birdseye-uk/0-recipe-images/cooking-method-icons/oven.png?h=48&iar=0&w=60&hash=1955C73C4F75B3990BC4FFE839C364D5)
Oven
![pan](https://cdn.nomadfoodscdn.com/-/media/project/bluesteel/birdseye-uk/0-recipe-images/cooking-method-icons/pan.png?h=48&iar=0&w=60&hash=973A24A8FC4D8DEFF5EC889421B6EAB1)
Pan
WHAT OUR CONSUMERS THINK
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Info per serving
KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
483.1
22.3
6
8.7
1.2
Percent of daily values
24
32
30
10
20
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.