GOAT’S CHEESE, POTATO AND SPINACH BAKE
50 g butter
1 onion, chopped
1 clove garlic, crushed
450 g spinach
½ tsp freshly grated nutmeg
700 g potatoes, sliced
1 red pepper, deseeded and sliced
225 g button mushrooms, halved
3 eggs
150 ml single cream
50 g Parmesan, grated
225 g goat’s cheese, sliced
1
Pre-heat the oven to 200C/Gas6
2
Melt 25g butter in a large pan and fry the onion and garlic until soft; add spinach and cook for 2 minutes; season and add nutmeg; spoon into base of a buttered 23cm spring-form cake tin
3
Boil the potatoes for 5-10 minutes in salted water until tender; drain; place half on top of spinach layer
4
Melt remaining butter in a pan and fry the pepper for 2 minutes; add mushrooms and fry for another 3 minutes; spoon into the tin and then cover with remaining potatoes
5
Beat together eggs, cream and parmesan cheese and season; pour over layered vegetables
6
Tuck goat’s cheese between potato slices and bake in the pre-heated oven for 25 minutes until set and golden; release from the tin and serve with a mixed salad
