DELICIOUS + SIMPLE

CREAMY MUSHROOM AND TUNA WITH PEAS AND POTATO WEDGES

potatoes, cream of mushroom soup, frozen peas, tinned tuna

Serves 4 EASY 1 hr

Place , peeled and cut into wedges, in a large, lidded saucepan over medium-high heat. Add enough water to cover to taste, and bring to the boil. Cover the pot with the lid and cook the wedges until tender, but not mushy, 15 – 20 minutes. Drain in a colander and transfer to a bowl. Place a frying pan with and over high heat, then fry the boiled wedges in batches until golden, 3 – 4 minutes per batch. Place on paper towel to drain excess oil. In another saucepan, add a splash of and fry until soft and golden, 10 minutes. Stir in and . Lower the heat and simmer for 5 minutes or until the peas are heated through. Remove from heat and add . Season to taste serve with the fried potato wedges.