Instructions: Place the whole lot in a casserole dish and bake at around 375F for 45 minutes or until the potatoes are tender.

I cooked it for somewhat longer than this because the males in the family vanished to watch some field hockey later afternoon and were a bit delayed coming home. As long as you dont use mush spuds, I would say this dish is fairly forgiving of being left to fend for itself.

We had it with some small lamb roasts (these are cut from the rump and weight about 7 ounces) which I patted dry, then rubbed with a mix of herbs and spices and barbecued till medium rare then sliced thinly. We also had some al dente whole baby green beans.

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