Purple sprouting broccoli & goat’s cheese frittata

Microwave the pouch of Seasoned Charlotte Potatoes according to pack instructions. Meanwhile, finely slice the salad onions and cut the purple sprouting broccoli into 2cm pieces. Crack the eggs into a jug and beat with a fork; season.

In a 26cm nonstick frying pan, heat the olive oil over a medium-high heat, then fry the caraway seeds for 1 minute until fragrant. Add the salad onions and broccoli; fry for 5 minutes until softened, then add the potatoes and fry for 1 minute. Pour in the eggs, crumble over the soft goat’s cheese, then lower the heat to medium and cook for 5-8 minutes. Cover with a lid and cook for another 3 minutes until the top is set and just firm (alternatively, put under a hot grill until golden). Leave to cool, then cut into quarters and store in the fridge for up to 2 days.