Roast beef hash

Cook the potatoes in a saucepan of boiling water for about 6 minutes or until almost tender. Add the carrots and cook for a further 2 minutes. Drain.

Coat a large nonstick frying pan with cooking spray or a teaspoon of olive oil. Add 3 teaspoons of the oil and heat over medium-low heat. Add the onion and garlic, and cook, stirring frequently, for about 7 minutes or until the onion is golden brown.

Increase the heat to medium-high. Add the remaining 2 teaspoons of oil. Add the potatoes and carrots, sweetcorn and pepper, and cook, stirring occasionally, for about 10 minutes or until the mixture starts to form a crust on the base.

Stir in the beef and press down on the mixture to make a firm cake. Cook for a further 5 minutes or until the base has a good browned crust. Serve hot.