Beetroot corned beef hash

Preheat the oven to 190°C/gas mark 5. Dice the potatoes, then trim the beetroot and chop to a similar size. In a large saucepan, cover the potatoes with cold water and bring to the boil, then simmer for 2 mins. Refresh with cold water, then drain. In a large frying pan, heat the oil and fry the potatoes for 10 mins, until browned, stirring as they cook. Mix with the beetroot and set aside. Now melt the butter in the frying pan. Add the onion and garlic and sauté for 5 mins, until the onion is soft and golden. Roughly chop the corned beef, then add it to the pan and fry for 2 mins. Add the Worcestershire sauce. Season with lots of pepper, before mixing in the capers. Mix in the potato and beetroot and divide between four small ovenproof dishes. Bake for 15 mins, garnish and serve.

Serves 4 2 beetroot 2 x 340g tins corned beef 500g King Edward potatoes 2 tbsp vegetable oil 2 tbsp butter 1 onion, chopped 1 clove of garlic, chopped 1 tsp Worcestershire sauce 2 tbsp chopped capers black pepper flat-leaf parsley, to garnish