ROAST POTATO BOLOGNESE

Serves 4

1kg/35oz/2.2lb potatoes, peeled and quartered

1 tbsp olive oil

450g/16oz/1lb beef mince (ground beef)

4 garlic cloves, crushed

1 tbsp dried oregano

120ml/4 fl oz/½ cup red wine 800g/28oz tinned chopped tomatoes

2 tbsp tomato purée (tomato paste) Salt and black pepper

A handful of fresh parsley leaves, chopped

60ml/2 fl oz/¼ cup cream

90g/3oz/¾ cup Cheddar, grated

1 Place the potatoes in a large pot and fill with water. Bring it to a boil and cook for 10 minutes until slightly tender.

2 Preheat the oven to 200˚C/180˚C fan/400˚F/gas mark 6. Add the oil to a baking tray and place in the oven to heat. When the oil is hot, carefully toss the potatoes on the tray and roast for 30 minutes until browned and crispy.

3 Heat the mince (ground beef) in a large frying pan over a medium heat and cook for seven minutes until browned, using a wooden spoon to break up the meat.

4 Stir in the garlic, oregano and wine and bring to a simmer. Stir in the chopped tomatoes and tomato purée (tomato paste). Season well with salt and pepper and simmer for 15 minutes.

5 Stir in the parsley and cream. Add the potatoes and stir to combine. Scatter over the Cheddar and serve hot.

Per Serving 346kcals, 8.9g fat (3.1g saturated), 33.5g carbs, 5.8g sugar, 30.3g protein, 6g fibre, 0.15g sodium