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Accessible ingredients at affordable prices are at the heart of these tasty, wholesome dishes from roofer turned cook Ian Bursnall’s debut collection of recipes, The Skint Cook

OVEN-BAKED FRITTATA

Serves 6 Takes 1 hour 15 minutes

INGREDIENTS

• 3 potatoes, peeled and halved

• 11/2 tbsp vegetable oil

• 1 red pepper, deseeded and sliced

• 1 yellow pepper, deseeded and sliced

• 1 orange pepper, deseeded and sliced

• 11/2 onions, peeled and sliced

• 4 cloves garlic, peeled and finely chopped

• 3 blocks of frozen spinach

• 10 medium eggs

• 200ml/7fl oz milk

• 150ml/1/4pt double cream

• 100g/4oz mozzarella cheese, grated

• 75g/3oz mature cheddar cheese, grated

• 2 tbsp chopped parsley

• 1/2 tsp salt

• 1/2 tsp black pepper

• 100g/4oz frozen peas

• A knob of butter (about 15g/1/2oz)

• Salad, to serve

For the honey mustard vinaigrette

• 3 tbsp olive oil

• 3 tbsp cider vinegar

• 1 tbsp honey

• 1 tbsp Dijon mustard

• 1/4 tsp chilli flakes

• Salt and black pepper

1. Preheat the oven to 200°C, fan 180°C, gas 6.

2. Place the potatoes in a saucepan and cover with water. Bring to the boil and cook until just tender all the way through (around 10 minutes). Drain and let them steam dry. Put to one side.

3. Put the vegetable oil into a frying pan or wok over a high heat. Add all the peppers and the onions and cook/stir-fry until they are starting to colour (around 5 minutes). Add the garlic and cook/stir-fry for another 2-3 minutes. Take off the heat and put to one side.

4. Now slice your potatoes and mix them through the peppers and onions. Cook the spinach according to the packet instructions, then drain, rinse under cold water for 30 seconds, drain again and squeeze all the water out. Tear up the spinach and stir it through the vegetable mix.

5. In a bowl, add the eggs, milk, cream, both cheeses, parsley and salt and pepper, then mix until well combined. Stir in the peas.

6. Now take your butter and grease a 28x23x6cm/11x9x21/2in baking dish. Spoon half your pepper mix into it, then pour half your egg mix over. Repeat.

7. Bake the frittata in the preheated oven for around 40-50 minutes. During baking, once you have a nice colour on it, cover with foil for the remaining time.

8. While the frittata is baking, make the vinaigrette. Put all the ingredients into a small bowl, add a pinch each of salt and pepper and mix until emulsified. Set aside.

9. Remove the cooked frittata from the oven and set aside to cool slightly before slicing to serve. Serve with salad and the honey mustard vinaigrette drizzled over.