The idea of warm corned beef had never appealed to me at all until I watched James Martin cooking this Hash on one of his TV shows. It’s really good, and you should try it. James made his own beer-battered onion rings to serve with it – I’m afraid I took mine from the packet I generally keep in the freezer. You will need:-

• 4 floury potatoes
• 1 garlic clove, crushed
• 1 onion, roughly chopped
• 4 tomatoes
• 340g tin of corned beef, roughly chopped
• 1tbsp Worcester Sauce
• 4-5 drops Tabasco Sauce

Peel the potatoes and cut them into cubes. Boil until just tender (about 8 to 10 minutes) then drain and set aside. Fry the onion until softened but not coloured. Add the garlic and the potato cubes to the pan and fry for about 5 minutes. Roughly chop 2 of the tomatoes and add them to the pan. Add the chopped corned beef and continue to fry, stirring, until it is warmed through. Add the Worcester Sauce and Tabasco. Slice the remaining 2 tomatoes and use them as a garnish for the Hash.