For the potatoes
- waxy potatoes
- cherry tomatoes
- olive oil
- sherry vinegar
- trimmed french beans
For the mushrooms
- field mushrooms (I'd suggest 2 each)
- 200g tub of ricotta cheese
- zest of 1 lemon
- 2 tbsp grated parmesan
- 1 tbsp chopped thyme
(don't be put off if you don't have some of these things - see what you have in the fridge. Try other herbs for example, or leave out the parmesan if you don't have it. Goat's cheese would also be good in place of the ricotta!)
-
Parboil the potatoes, drain and return to the pan and leave to steam off for a couple of minutes. Add the cherry tomatoes, olive oil and a splash of vinegar. Season with salt and pepper and toss it all together.
Lay the potatoes and tomatoes out on a large baking tray so that they are spread out quite evenly. Place the tray in a hot oven and roast for about 45 mins (until they're nice and golden and the tomatoes have charred here and there).
While the potatoes are in the oven, start preparing the mushrooms. For the filling, mix together the ricotta, lemon zest, chopped thyme leaves and parmesan cheese. Spoon the mixture into the mushrooms. These should take about 25 mins, so add them to the oven when the potatoes are about half way there.
Finally, boil some french beans for a few minutes until they're almost cooked - they should still have some crunch.
Just before everything's ready, add the beans to the tray of potatoes / tomatoes and toss about a bit so that they get coated in the tasty pan juices. Return to the oven for 5 mins to finish it all off.
We ate this with some fried eggs - yolk still running. Delicious.