Rosemary potato & white bean ragout

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Potato600 g (≈ 3 potatos) (150 g (≈ 0.5 potato))
• Canned white beans (cannellini)480 g (120 g)
• Rosemary6 g (1.5 g)
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Canned chopped tomatoes320 g (80 g)
• Extra-virgin olive oil48 g (12 g)
• Spinach200 g (50 g)
• Salt4 g (1 g)

Method

1. Fry cubed potato with rosemary and garlic in the oil, lid on, 15 minutes.
2. Add tomatoes, beans and 60 ml water per serving; simmer 10 minutes.
3. Fold in the spinach until wilted.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Make ahead: cook in port and freeze in portions.
• One pot — less to secure, less washing-up with fresh water.
• No listed allergens in our data — still check the labels of what you buy.