Name: Beetroot, potato and stuffing traybake
Total time: 1800 s
Yield: 4
Ingredients: 500 gram potato; 1 pack beetroot; 1 carton creamy oat; 1 tablespoon English mustard; 250 gram white bread; 125 millilitre olive oil; 1 onion; 1 bunch parsley

Step 1

Preheat the oven to 190°C/170°C fan.

Step 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.

Step 3

Cook the potatoes (500 g) in boiling salted water for around 5 minutes, until just tender, then drain.

Step 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.

Step 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.

Beetroot, potato and stuffing traybake

RECIPE

Ingredients

For the stuffing

Method

Rate this recipe

Tags

More from Marks & Spencer

The festive fondue

Christmas pudding

Quick and easy chicken nasi goreng

Apple and blackberry cookie crumble

Hoisin pork noodles

Spicy sausage pasta

Satay-roast chicken with pickled salad

Sausage and broccoli pasta

Italian chicken traybake

Strawberry clotted cream ice-cream cake

Sticky toffee apple puddings

Almond butter berry bakewell smoothie

Spanish pork, chorizo and sherry stew

Super quick and easy s'mores

Sunny-side-up bacon sarnie

Sausages with apple, mustard and celeriac remoulade