Cooking Instructions
1.
Preheat the oven to 190°C/170°C fan.
2.
First, make the stuffing. Blitz the
bread (250 g)
in a food processor until breadcrumbs form. Heat the
oil (125 mL)
in a saucepan over a medium heat, add the
onion (1)
and cook until soft. Add the breadcrumbs and
parsley (1 bunch)
and mix well, then tip into a roasting dish and bake in the oven for around 10 minutes, or until golden on top but not completely crisp.
3.
Cook the
potatoes (500 g)
in boiling salted water for around 5 minutes, until just tender, then drain.
4.
Spoon out around ¼ of the stuffing from the roasting tray and set aside in a small bowl. Mix the potatoes and
beetroot (1 pack)
with the rest of the stuffing in the tray.
5.
Pour the
creamy oat (1 carton)
into a jug, mix in the
mustard (15 g)
and season with salt and pepper. Pour this over the stuffing and vegetables in the tray, scatter over the remaining stuffing and parsley and add a little more salt and pepper. Return to the oven and bake for around 10 minutes, until golden and bubbling.