Light Bites Vegetarian Leftovers Lunch

Purple Sprouting Broccoli Tian

"Essentially, a tian is a tasty supper relying on fine ingredients – the name refers to the rustic earthenware dish that it is baked in. My version is partly Elizabeth David, partly my family favourites. There are a few golden rules: use heavy old potatoes for maximum flavour and fluffy texture; use dirty spinach, never tasteless gas-flushed packets; and great cheese"

20 minutes prep, 20 minutes cook

Serves 4

Ingredients

6 even-sized medium potatoes (maris piper, king edward, pentland crown are good examples)

600g unwashed spinach

250g purple sprouting broccoli

4 sprigs of lemon thyme, leaves only

3 cloves garlic

2-3 tbsp olive oil

4 large eggs

200g cheese (e.g. Bermondsey Hard Pressed)

75g pine nuts

Method

Preheat the oven to 200C. Wash and dry the potatoes, prick the flesh with a fork and bake for 25 mins on a baking tray.

Meanwhile, wash the spinach well, removing tough stems and ro ots if attached. Wilt in a large pan over medium heat for 4 mins. Remove from the pan, squeeze dry and chop on a chopping board with the broccoli, cloves of garlic and thyme leaves.

Remove the potatoes from the oven when done. Peel and cube, place the flesh in the tian, casserole or 20cm Pyrex dish. Drizzle the with olive oil and return to the oven.

In a medium bowl beat the eggs well, add the grated cheese and pine nuts, season and add the spinach mixture.

Remove the hot potatoes from the oven and pour the spinach mixture over, mix well and return to the oven for 20 mins. The finished dish should have a golden brown fluffy crust and a most enticing smell.

Enjoy with a good hunk of bread to mop up any juices.