Take a look at these 2 recipes from my Potato Pop Cookbook! Cooking is about taking time for yourself, being present, less screen time, fresh food... a more real-life human experience.

Potato & Salmon Hash

28 oz. (800g) Maris Piper potatoes, diced

3.5 oz. (100g) green onions, sliced diagonally

1 lemon, zested & cut into wedges

14.7 oz. (418g) canned wild pink salmon, drained

2 tbsp. capers, drained

0.5 oz. (15g) fresh dill, roughly chopped

Heat 1 tbsp. olive oil in a large non-stick frying pan over medium heat. Add the diced potatoes, cover with a lid, and cook for 10 minutes, stirring occasionally. Add 3.5 fl oz. (100ml) water, cover, and cook for another 5 minutes until the potatoes are tender.

Stir in the green onions and lemon zest. Season with salt and black pepper, and cook for 5 minutes.

Add the salmon, breaking it into flakes, and cook for 3 minutes until heated through.

Sprinkle with capers and dill. Serve with lemon wedges.

Loaded Taco Sweet Potatoes

4 medium sweet potatoes

1 lb. (450g) lean ground beef, 5% fat

1 onion, diced

3 cloves garlic, minced

2 tbsp. taco seasoning

4 oz. (115g) tomato sauce, homemade or store-bought

4 fl oz. (115ml) beef stock

For the salsa:

2 medium tomatoes, diced

1.8 oz. (50g) red onion, diced

1 green bell pepper, diced

1 tsp. jalapeño, chopped (remove seeds for less heat)

fresh cilantro, chopped

1 tbsp. lime juice

Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.

Wash and dry the sweet potatoes thoroughly. Pierce them all over with a fork, rub with 1 tbsp. olive oil and place on the baking sheet. Bake for 50-60 minutes, or until tender and easily pierced with a fork.

Meanwhile, heat 1 tbsp. olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned. Reduce heat to medium, add the onion and garlic and sauté until the onions are translucent.

Stir in taco seasoning and mix well. Add tomato sauce, stock, and season with salt and pepper.

Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.

Place all the salsa ingredients into a bowl and season to taste with salt and pepper. Stir to combine.

Once the sweet potatoes are cooked, slice lengthwise and fill each with the taco beef. Top with salsa and serve.

Serving suggestion: lime wedges and additional cilantro