Creamy Vegetarian Mince and Potato Skillet recipe

Cut the potatoes into evenly sized pieces so they soften at the same rate; they should yield at the edges but still hold their shape when pierced with a knife, not collapse into mash. Drain them thoroughly and leave them to steam-dry for a minute so excess water does not make the skillet watery later.

Start with a hot pan and a little oil so the mince can colour rather than steam; give it a brief stir only after it has had a chance to catch some browning on the base. The peppers should look slightly softened and glossy, with any raw crunch taken off but still some shape left.

Keep the heat at medium-high so the potatoes fry rather than stew, and let them sit against the pan for short spells to build a crisp golden crust. Add the stock a little at a time; if it disappears instantly, the pan is too hot, and if it pools, turn the heat up slightly.

Take the pan off the heat before stirring in the soft cheese and yoghurt to prevent splitting, then return it briefly only if needed to warm through. Fold in the spinach in handfuls so it wilts evenly without clumping, and stop as soon as the leaves turn dark green; overcooking will dull the colour and make the sauce thin.