Hearty and warming, pan haggerty is a one-pot veggie recipe from Northumberland containing potatoes, onions and cheese. Traditionally baked in a casserole dish, we’ve done things a little differently by roasting everything together on a baking tray and adding broccoli, leeks and courgettes to the mix. Topped with grilled feta and served with a fresh pea shoot salad, this is a go-to for cosy nights in.
Steve's Leaves Peashoots
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, 25-30 mins. Turn halfway through to make sure they cook and brown evenly.
Cut the broccoli into florets (small trees) and place on a 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 until charred and crispy at the edges, 12-15 mins.
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 ½ cm wide half moons. Place a frying pan on high heat (no oil). When the pan is hot, add the courgette and cook for 5-7 mins. Turn every now and then. TIP: You want the courgette to brown but not burn.
Add a splash of oil to the pan and add the leek. Cook until soft, 3-5 mins. Remove from the heat and stir in half the wholegrain mustard. It's now time to assemble the pan haggerty!
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 until the cheese is golden and bubbling, 3 mins.
Whilst the pan haggerty is under your grill, mix the remaining wholegrain mustard with the olive oil (amount specified in the ingredient list) 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. Enjoy!