POTATOES AND BEANS WITH CRISPY SHALLOTS

Line a roasting tray with baking paper

Wash potatoes, drain, place on roasting tray, toss in olive oil and season with salt and pepper

Trim the beans and discard ends

Place in a pot, add 1 cm of water, a little salt and pop the lid on

45 minutes before serving, put potatoes in the lowest level of the oven, under your ham and turkey. Roast for approx. 45 mins or until cooked through (turn once during cooking)

Bring beans to boil for 3-4 mins, or done to your liking, drain, then gently fold through Waiheke herb spread. Season with salt and pepper

Remove potatoes from the oven and place in serving bowl

Layer beans on top of potatoes and finally sprinkle with crispy shallots