1 hr 5 mins
Not Too Tricky
serves 4
Ingredients
4 large Maris Piper potatoes
olive oil
1 red pepper
1 bunch of spring onions
1 head of broccoli (375g)
1 heaped teaspoon smoked paprika
2 x 400g tins of cannellini beans
1 x 400g tin of plum tomatoes
80g Cheddar cheese
1 x 80g bag of watercress, spinach & rocket
optional: extra virgin olive oil
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Wash and scrub 4 large potatoes, dry well (this will ensure crispy skin once baked), then rub with 1 tablespoon of olive oil and season with sea salt.
- Using a fork, prick each potato a few times, then place directly on the shelves of the oven and bake for 1 hour (longer if your potatoes are particularly big), or until crispy on the outside and soft in the middle.
- Meanwhile, deseed 1 red pepper and trim 1 bunch of spring onions, then finely chop. Trim the tough end from 1 head of broccoli (375g), finely chop the stalk and slice the head apart into bite-sized florets.
- Drizzle 1 tablespoon of olive oil into a large casserole pan on a high heat, add the pepper, spring onion and broccoli stalk, then cook for 5 minutes, or until softened, stirring regularly.
- Stir in 1 heaped teaspoon of smoked paprika and cook for 1 further minute, then add 2 x 400g tins of cannellini beans (juices and all).
- Scrunch in 1 x 400g tin of plum tomatoes, pour in 1 tin’s worth of water, then bring to the boil. Season to perfection, then transfer to the oven and bake for 30 minutes, or until thickened and reduced.
- Toss the broccoli florets in 1 tablespoon of olive oil and scatter over the beans for the last 10 minutes. Remove from the oven and finely grate over 80g of cheese.
- Serve 1 x 80g bag of watercress, spinach & rocket on the side and toss with a little extra virgin olive oil, if you like, then serve alongside the beans and potatoes. Enjoy!
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