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.
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