These are sort of deconstructed Beef Wellingtons, but the result is much lighter and crisper
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Oven sauté potatoes
Heat oven to 200C/fan 180C/gas 6. Peel 500g potatoes, then cut into small chunks. Cook in boiling salted water for 3 mins, drain well, then leave to dry. Heat 1 tbsp olive oil in a roasting tin. Add the potatoes, salt, pepper and a few thyme sprigs. Roast for 30-40 mins, turning halfway through until crisp and golden.
Wash 250g young spinach leaves thoroughly, removing any tough stalks. Set the spinach leaves in a colander, then pour over boiling water from the kettle until all the leaves are wilted. Press out as much liquid as possible with the bottom of a saucer. Heat a drizzle olive oil in a pan, add the spinach and a splash balsamic vinegar, season well, then warm through.