Sunday SORTED

Enjoy this laid-back lunch instead of your usual roast

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COOK'S TIP

Prepare up to the end of step 2, then pop it in the oven once your guests arrive.

Baked gnocchi and green beans

Using gnocchi saves time on peeling potatoes, and will soak up the wonderful sauce in the chicken.

SERVES 6 PREP 5 mins COOK 35-40 mins

• 2tbsp extra virgin olive oil (we used the oil from the jar of tomatoes used in the main)

• 1tbsp wholegrain mustard

• 2tsp preserved lemon paste (optional)

• 2 x 450g packs fresh gnocchi

• 1 red onion, sliced

• 1tsp rosemary and garlic salt

• 300g green beans, trimmed

• 3–4 sprigs rosemary

• Zest 1 lemon (plus a squeeze of juice if not using the preserved lemon)

• Rocket, to serve

1 Heat the oven to 180C Fan/Gas 6. In the base of a roasting tin, mix the oil, mustard and lemon paste, if using. Add the gnocchi and red onion to the tin; toss well. Season with the rosemary and garlic salt, and some black pepper.