Ingredients - Serves 4

2lb new potatoes
1 onion
2 cloves garlic
3 carrots
4 sticks celery
1lb fresh spinach or 1 bag frozen spinach
1 tin tomatoes
2 tablespoons tomato pureé
Dash red wine vinegar or red wine
1 teaspoon basil
1 teaspoon oregano
Seasoning
Cheese

Method

• Halve the potatoes and cook them, allow to cool and set to one side.
• Dice the onion, crush the garlic and fry in olive oil until soft.
• Chop the celery, grate the carrots, add to the onion and fry until soft.
• Mix the herbs in and season well.
• Add the spinach and cook until wilted.
• Chop the tomatoes and add along with the pureé and vinegar.
• Cook for 10 minutes.
• Pour the potatoes into a large, ovenproof dish and then add the vegetable mixture, giving it a good mix.
• Cook at Gas Mark 7 for ½ and hour and then top with grated cheese and chopped parsley.
• Return to the oven until golden and crispy.

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