Potatoes with Red Peppers and Spring Onions

Scrape the potatoes and cut into approximately 1 cm cubes. Top and tail the spring onions, take off the outer skin and chop into 1 cm pieces. Cut the peppers into quarters, cut out and discard all pith and stalks, and cut into moderate dice.

Put the ingredients into an ovenproof dish, add two or three tablespoonfuls of olive, season well with salt and pepper and stir together. Cook in the oven at 375°F/190°C/Reg5 stirring from time to time until the potataoes are tender which should take 40 minutes or so.