Pan haggerty is a vegetarian Northumbrian dish made with potatoes and cheese – traditionally served as a side dish, but perfect with added cheese as a main for veggies. It's lovely and warming in winter, and also works well with breakfast with fried egg.
- 1 pack of red potatoes, chopped
- 1 echalion shallot, sliced
- ½ tbsp of dried thyme
- 1 head of broccoli, cut into florets
- 1 leek, sliced
- 60g of cheddar cheese, grated
- 1 courgette, sliced
- 1 tbsp of wholegrain mustard
- 1 block of feta cheese, crumbled
- 1 tbsp of olive oil
- 1 bag Steve's Leaves Peashoots & Baby Leaves
- Preheat your oven to 200°C. Chop the potatoes into 1cm chunks (no need to peel) and pop onto a baking tray. Halve, peel and thinly slice the shallot into half-moons and add to the potato. Drizzle with oil, a good pinch of salt and the dried thyme. Toss and then roast on the top shelf of your oven until crispy, which should take around 25-30 mins. Turn halfway through to make sure they cook and brown evenly.
- Cut the broccoli into florets and place on another lined baking tray. Drizzle over some oil, a pinch of salt and a good grind of black pepper. Pop on the middle shelf of your oven and roast for around 12-15 minutes, until charred and crispy at the edges.
- Meanwhile, remove the root and dark green top from the leek, halve lengthways and slice into 1cm thick half-moons. Grate the cheddar cheese. Remove the top and bottom from the courgette. Halve lengthways and slice into ½cm-wide half-moons. Place a frying pan on high heat (no oil). When the pan is hot, add the courgette and cook for five to seven mins. Turn every now and then, being careful not to let the courgette burn.
- Add a splash of oil to the pan and add the leek. Cook for three to five minutes, until soft. Remove from the heat and stir in half the wholegrain mustard.
- When the potato and broccoli are cooked, remove from the oven and turn your grill to high. Top the potato with the leek and courgette mixture. Next, add the broccoli and then crumble over the feta cheese. Finally, sprinkle over the cheddar cheese and pop it under your grill for three minutes, until the cheese is golden and bubbling.
- Whilst the pan haggerty is under your grill, mix the remaining mustard with the olive oil in a large bowl, add the pea shoots and toss to coat in the dressing. Spoon the pan haggerty onto plates and serve the mustard dressed pea shoots on the side.
Recipe from HelloFresh’s new naturally gluten-free menu, available in the Classic Box at HelloFresh.co.uk