Spinach & New Potato Bake


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


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

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