This is a lovely, colourful dish that is jam-packed with fibre. We served it as a side dish but these are definitely main course portions so you may like to half the quantities. Some greens or salad on the side will make it a satisfying main.
Sweetcorn, new potatoes and tomatoes – serves 4 (or many more if served as a side dish)
- 2 medium red onions, cut into wedges
- 1 garlic bulb, cloves separated but not peeled
- 2 tbsp olive oil
- 500g new potatoes, cut into bite-sized pieces
- 2 tbsp harissa
- 400g tin chickpeas, drained
- 200g frozen sweetcorn
- 300g cherry tomatoes, halved if large
- a handful of parsley, chopped
Put the onion wedges and garlic cloves into a large roasting tin. Drizzle over 1 tbsp of olive oil and season with salt and pepper. Toss well and spread out evenly.
Toss the potatoes in a bowl with the other tbsp of olive oil, the harissa and some salt and pepper. Scatter the potatoes over the onions.
Put the tin into a cold oven, turn it on to 170C fan/190C/Gas 5 and roast for 30-35 minutes or until the veg are browning and the ptoatoes are almost tender.
Give everything a stir, then add the chickpeas and frozen sweetcorn in a layer over the potatoes, then scatter over the tomatoes. Put back into the oven for another 20 minutes or until the tomatoes are blistered and everything else is cooked nicely.
Scattter with parsley and serve with greens or salad.
(Original recipe from High Fibre Heroes by Hugh Fearnley-Whittingstall, Bloomsbury Publishing, 2026.)
Jono & Jules do food & wine 