Pea and potato bake

Cooking the potatoes and peas very slowly in stock and spices ensures that the whole dish is deliciously tender and well flavoured.

Serves 4

Prep time 15 mins

Cooking time 1 hour 40 mins

Syn free

Ingredients:-

fry light for spraying

700g/ 1lb 9oz potatoes (desiree or maris piper), peeled and thinly sliced

2 leeks, trimmed and thinly sliced

4 plum tomatoes, thinly sliced

200g/7oz frozen peas

2 tsp chopped fresh oregano leaves

2 tsp garlic salt

1 tsp celery salt

300ml/1/2 pint chicken stock made from bovril

freshly ground black pepper

Method:-

Preheat the oven to 180C/Gas 4. Spray a shallow oven proof dish with fry light.

Layer the potatoes, leeks, tomatoes and peas in the dish, scattering the oregano leaves between each layer. Finish the top layer with potatoes. Add the garlic and celery salts to the stock and carefully pour over the potato mixture. Season well with pepper.

Cover with foil and bake in the oven for 1 hour 30 minutes. Remove the foil, and cook for a further 10 minutes uncovered before removing from the oven and serving.