Tangy Corned beef hash

Preheat the oven to 200°C/gas 6.

Heat the butter in a frying pan. Add in the onions and thyme and fry for 3-4 minutes until soft.

Add the marmite (optional) and stock cube and mix well. Turn up the heat and add the red wine, cook until it starts to bubble reduces by about half

Add the corned beef and and season with freshly ground pepper.

Cook for further 8-10 minutes, stirring well. Pour into a suitable oven dish and set aside to make the potatoes.

Boiling the potatoes - bring large pan of water to the boil. Peel and chop the potatoes into small cubes and add to the boiling water. Boil for 20mins or until soft. You can check this easily by testing whether a sharp knife can penetrate one of the potato cubes easily - if it does, they're ready to mash!

Mashing the potatoes - draining the water and mash using suitable masher, pouring the butter and milk as you go. Mash until completely smooth with no lumps left.

Scoop the mashed potato evenly onto the corned beef mix and run a fork over it to texturise - will help the potato to crisp,

Put the dish into the pre-heated oven for 20-25 minutes or until crisp and golden on top.