2021 will mark the year that I ate more potatoes than I have never eaten. Potatoes have featured in every Oddbox I’ve had and we grew quite a few of them this year. It’s not a problem, I quite like potatoes, but there is a limit to how many times even I can eat potato salad.

So I have this thing that I do with them. It’s not really a recipe, although the idea is from Hugh Fearnley Whittingstall’s recipe for roasted new potatoes and asparagus.

Take potatoes and chop them to a new potato-ish size. Chop up an onion or a couple of shallots and toss both of them in olive oil and stick in an overproof pan (I use my cast iron one) bake for about 20/25 minutes. Then add some chopped veg, asparagus works, so does broccoli, cauliflower and Romanesco. Add to the pan, toss and put it back in the oven for 10 to 15 minutes. Finally take it out of the oven again and make a well, crack an egg into the pan and back into the oven for about 3 to 5 minutes. If you don’t like or eat eggs, some mozzarella works well instead of the egg.