Ingredients (Serves 2)
Half a can of potatoes, 8p (15p/540g)
2 tbsp oil, 5p (£4.50/3l)
1/2 teaspoon mustard, 1p (28p/180g)
Generous pinch of cumin, 3p (95p/42g)
2 heaped tbsp chopped spinach, 7p (£1.39/kg – frozen)
1. If using frozen spinach, either run under warm water to defrost, leave in a dish at room temperature, or defrost gently in the microwave. Drain excess water and place in a mixing bowl.
2. Add the oil, mustard and cumin to the mixing bowl, and mix well to combine.
3. Chop the potatoes into small cubes, and add to the spiced spinach mixture. Mix well to coat the potatoes evenly in the mixture.
4. Tip onto a non stick roasting dish and cook at 180C for 20 minutes, turning occasionally to prevent sticking and to cook evenly.
5. Makes a pleasant lunch dish for one, or side dish for two. Stir a tablespoon of yoghurt and half a very finely chopped onion through to make a potato salad that is delicious cold, or serve with my apricot and chickpea curry as a side dish… Also goes well with the carrot, cumin and kidney bean burgers as an alternative to rice…
Jack Monroe. Twitter: @MsJackMonroe