Dinner

Yesterday my partner asked me to make something new... Well, never one to shirk a challenge I thought about it and came up with this: A tomato, bean and olive pie, seasoned with cumin and herbs, with organic cheddar infused mash on top, served with roasted chantenay carrots. It wasn't new as such, but the way I served it was. We've recently acquired these beautiful baby blue 'le creuset' ramekins and this was the first time I used them for a main meal - it looks a lot better than just plonking the pie down on the dish!


INGREDIENTS

One large potato
Some Chantenay carrots
Half a tin of tomatoes
Olives
Beans, the variety of your choice
Cheddar cheese
Herbs & Spices

RECIPE

Peel the potato, cut into cubes and set to boil for 20 minutes. Meanwhile put half the tin of tomatoes in a pan together along with the beans, olives and seasoning of your choice, slowly heating through. Wash the carrots and put in a dish along with a generous helping of olive oil and some seasoning. Put the oven on, around 200c, to warm up and pour the water out of the potato pan once cooked. To mash the potatoes, add some pepper, some grated cheese and some olive oil and then mash quickly. Meanwhile place the now cooked tomato sauce into the bottom of the ramekins, before covering with the mash, trying to make as conical shape as possible! Place the ramekins and carrots in the preheated oven for 20 minutes and serve! A beautiful meal, and so refreshingly simple.