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Ingredients
Method
- 800g potatoes, sliced to 0.5cm
- 2 red onions, sliced
- 4 garlic cloves, sliced
- ½ bunch of rosemary
- 1 red chilli
- Olive oil
- 500g mixed wild mushrooms, torn
- 2 x 400g tins of cannellini beans, drained
- Splash of red wine vinegar
- Preheat the oven to 200C. Toss the potatoes, garlic and onions in a roasting tray with the chopped rosemary, chopped chilli and some seasoning and olive oil. Toss well, then roast for 40 mins. Halfway through the cooking time, mix in the mushrooms and stir through the beans with 1 tbsp of red wine vinegar. Roast for another 20 mins, then mix well and serve with steamed greens.
1 hr
4 serving
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