5 one-dish wonders

Prep time: 35 minutes
Cooking time: 40 minutes, plus 10 minutes resting

You could substitute thick slices of ham or gammon steaks for the pork chops.

Ingredients:
1 kg potatoes
4 x thick pork chops or pork loin steaks
1 tbsp oil
1 large onion, sliced
275ml single or double cream
2 eggs
salt and black pepper
freshly grated nutmeg
200g spinach, washed and trimmed

Directions:
1. Place the whole, unpeeled potatoes in a large pan of boiling water and cook until just done, about 10-20 minutes, depending on size. Drain and when cool enough to handle, peel and slice into half-cm/half-inch slices.

2. Meanwhile, heat the oil in a frying pan and, over a high heat, quickly brown the pork on both sides. Remove from the pan. In the same pan and oil fry the onions until soft and just beginning to colour, about 10 minutes. In a bowl or pouring jug mix the cream and eggs, season well with salt, pepper and nutmeg and add the onion.

3. Lightly grease a baking dish, approximately 21 x 30 cm/8 x 12 ins and 8 cm/3 ins deep (or a similar size in square, round or oval). Begin with a layer of potato slices, then a handful of raw spinach, packing the spinach down with your hand as best you can. Then spoon over half of the onion and cream mixture.

4. Continue to layer the potatoes, spinach and onion mixture, ending with a layer of potatoes.

5. Preheat the oven to 200C/400F/gas mark 6. Lay the browned pork chops (or gammon steaks on top), cover with tin foil and bake for 35-40 minutes or until set and heated through. Let the dish rest for 10 minutes before serving to allow the liquid to be re-absorbed.