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Start the weekend right with this colourful red pepper and spinach hash. Blitz together a spiced red pepper sauce to stir through crispy roast potatoes, before topping with a perfectly poached egg and crumbled feta for a healthy brunch. See method
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Tip: Leftover paste will keep in a sterilised jar* for up to 2 weeks. Stir through pasta or simply spread on toast.
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*To sterilise jars for your leftover paste, wash with hot, soapy water and rinse. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C. Boil the lids for 10 mins, then leave to dry.
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