Bean & broccoli hash with anchovy butter

Name: Bean & broccoli hash with anchovy butter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 400 g pack Parmentier potatoes; 1 small broccoli crown, stalk removed, cut into small florets; 75 g frozen Essential Baby Broad Beans; 1 leek sliced; 1 tbsp nonpareille capers, drained; 10 pitted green olives, roughly chopped; 2 tbsp Essential Olive Oil; 3 anchovies from a jar, drained and finely chopped; ½ lemon, juice; Handful flat leaf parsley, leaves chopped

Elevate everyday veg with a few flavour bombs from the store cupboard, and a ready-prepared potato tray-bake from the chilled aisle. This would also serve 4 as a side, to go with lamb, fish or chicken.

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HealthySource of fibre2 of your 5 a day5 plant varieties

Serves2
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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400g pack Parmentier potatoes
1 small broccoli crown, stalk removed, cut into small florets
75g frozen Essential Baby Broad Beans
1 leek sliced
1 tbsp nonpareille capers, drained
10 pitted green olives, roughly chopped
2 tbsp Essential Olive Oil
3 anchovies from a jar, drained and finely chopped
½ lemon, juice
Handful flat leaf parsley, leaves chopped

Preheat the oven to 220ºC, gas mark 7. Remove the garlic and herb butter from the potatoes. Scatter the potatoes into a roasting tin and bake for 15 minutes.
Cook the broccoli florets in boiling water for 3 minutes. Add the beans and cook for 3 minutes more. Drain and return to the pan. Mix in the leek, capers, olives, 1 tbsp oil and a little seasoning. Tip into the roasting tin, toss the ingredients together and bake for 20 minutes more, turning once, until the vegetables are beginning to brown.
Melt the reserved butter in a small pan and stir in the remaining oil, anchovies and a squeeze of lemon juice. Spoon the vegetables onto plates, sprinkle with the parsley, drizzle with the anchovy butter and serve.