Mediterranean Potato & Spinach Bake

Very Yummy and filling

Ingredients

• 2lb 900g) new potatoes
• 1 large onion
• 2 cloves garlic
• 8oz (225g) carrots
• 3 sticks celery
• 5oz (150g) fresh spinach
• 1 tin (14oz/400g) tomatoes
• 6 oz (175g) grated cheese
• 1 dessertspoon basil
• 1 dessertspoon oregano
• 1 tablespoon red wine vinegar
• 1 tablespoon red grape juice
• 2 tablespoons tomato puree
• Olive oil
• Salt & pepper

Instructions

STEP 1:

STEP 2:

* Pre-heat the oven to gas mark 4, 180°C, 350°F.

STEP 3:

* Scrub the potatoes, put them into a large pan of boiling water and cook until they are just done. Do not over cook. Drain and keep to one side.

STEP 4:

* Peel the onions and garlic and chop coarsely. Put a heavy bottomed pan on a medium heat, add a table spoon of olive oil and sauté the onion and garlic until golden.

STEP 5:

* Wash the carrot, peel if not organic and grate. Wash the celery and chop. Add to the onion and garlic mixture with the herbs and leave to cook for a few minutes.

STEP 6:

* Add the tinned tomatoes, puree, wine vinegar and grape juice. Bring back to the boil and allow to cook until the celery is soft.

STEP 7:

* Whilst the sauce is cooking, pull the stalks off the spinach and wash thoroughly. Drain and shred.

STEP 8:

* Once the sauce is cooked remove from the heat, season to taste and blend into a smooth mixture.

STEP 9:

* Mix the potato and the spinach in an oven dish. Pour the sauce on top, add the grated cheese and cook in the pre-heated oven for 25 minutes.

STEP 10:

STEP 11:

Once u have the ingredients that last a long time it’s very cheap to make over and over again.