If you have some spare red wine, why not throw a dash on your potatoes for dinner tonight?

Ingredients

• 3 – 4 large spuds, sliced
• Splash olive oil
• 1 large red onion, sliced
• 1 tablespoon thyme leaves
• 1/2 cup red wine
• 2/3 cup chicken stock

Method

1. Add oil to pan or wok and cook for about five minutes turning often.
2. Add onion and cook additional three minutes. Stir thyme leaves through.
3. Tip into open baking dish and pour over wine.
4. Into oven at 180° about 50 minutes or till spuds are soft.

Thanks to Steve for this one! If you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us here.