Pot O Naise recipe

Bex Carter's main was this slow-cooked beef topped with potato on Come Dine With Me North Essex

Serves 4

Ingredients

900g good-quality potatoes, peeled
2 tbsp olive oil
1 onion, finely chopped
350g mushrooms, sliced
2 cloves garlic, chopped
500g steak mince
2 x 400g cans chopped tomatoes
150g tomato purée
150ml red wine
Pinch of white sugar
2 tsp red pesto
1 heaped tsp dried basil
1 heaped tsp dried oregano

Method

Preheat the oven to 200°C/gas mark 6. Parboil the potatoes in lightly salted water for approx. 10 minutes. Drain and allow to cool.
Put some olive oil in large pan to heat then add the onions, mushrooms and garlic. When the onions are golden, add the mince and brown. Drain off any excess fat from the pan.
Add the tomatoes and bring to boil, then add the tomato purée, wine, sugar, pesto, herbs and salt and pepper. Mix well, bring back to the boil then cover and reduce the heat to a simmer. For best results simmer for at least 1 hour (or allow to cool and rest overnight to increase the flavour).
Pour the mixture into ovenproof dish, cut the cold potatoes into 1cm slices and arrange in pattern covering the mixture. Brush with olive oil and bake until brown. Serve immediately with selection of vegetables.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.