Today is MyMiniMeals Mates Monday so here is a great recipe from my friend Lauren. It’s a really easy and extremely tasty potato and vegetable bake that can be eaten on its own or as a side dish. Lauren makes it in a big dish and then slices it up in portions to freeze. I tried it in muffin cases and it worked really well too so give both options a try. You can use the vegetables listed here or change it up a bit. I think parsnips or some other kind of root vegetable could also be used and you can try adding in some other vegetables to pack in the nutrients. You could even add some grated cheese into it and onto the top if you want to add in some protein and make it a really nutritious dish. Thanks Lauren!!

2 large courgettes
2 large carrots
1 large baking potato
1 medium onion
3 eggs
A few grinds of black pepper
120ml sunflower oil
125g matzo meal or breadcrumbs

Grate all the veg and beat the eggs well. Mix all the ingredients together well so everything is combined then pour into an oven proof dish or well greased muffin cases, pack down well and then smooth over the top.

Cook in the oven on 180 degrees C for 1-1 1/4 hours until the top is golden. If you have used muffin cases it will take less time to cook so check after 45 minutes then keep checking every ten minutes until they are cooked.

Once cooked Use a pallete knife or spatula to cut out slices then serve warm. This freezes really nicely too.