* 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.
