Boil or steam potatoes whole for 15 mins or until just tender. Meanwhile, mix the ingredients for the dressing with seasoning and ½ tbsp water.

Lay the slices of ham over dinner plates. Carefully slice the warm potatoes, toss them into the dressing then spoon them on top of the ham. Add a few rocket leaves and grind over pepper.

Recipe from Good Food magazine

Low FODMAP Recipe

Warm new potatoes with cured ham & chives

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1kg very ripe tomatoes or 2 x 400g cans peeled plum tomatoes, drained

3 tbsp extra-virgin olive oil & 3 tbsp garlic infused oil

150g packet mozzarella cheese

50g piece of salami, such as Milano

5 medium eggplant aubergines

85g minced pork

85g chicken livers, cleaned and chopped if large

a handful of fresh basil leaves

500g gluten free short pasta (such as mezze penne)

100g pecorino or parmesan cheese, grated, plus extra to serve

IBS Advice