COCOTTE OF POTATOES AND PEAS

This is a fantastically versatile little recipe to have up your sleeve: serve it as a starter, main course, or an accompaniment to good old roast chicken. Not only that, it is simplicity itself.

Serves 6 as a starter or side dish, four as a main

75ml olive oil
18 baby potatoes (Belle de Fontenay or Charlotte will work well), washed and halved
24 salad onions, trimmed and halved lengthways
1 tsp fresh lemon thyme leaves
250g Birds Eye garden peas
50g rocket, rinsed
Salt and pepper

Set a lidded casserole that is large enough to hold all the vegetables comfortably over a medium heat. Pour in the olive oil, then lightly brown the cut face of the potatoes in the oil; this should take about 15 minutes. Add the salad onions and brown lightly. Next, place the lemon thyme, peas and rocket in the casserole, season with salt and pepper, cover and cook gently for 5 minutes. Serve.