From Deborah Elliot-Whiteley’s kitchen to yours.

2 tablespoons olive oil

2 medium potatoes, cut in ¾ inch pieces

¼ small onion, sliced

½ small ripe bell pepper (any colour will do), sliced

2 tablespoons Hockley Dark

2 tablespoons beef broth

salt and pepper 

Heat oil over medium heat in large skillet. Add potatoes and season with salt and pepper, cooking, turning occasionally for 15 minutes and browning on all sides. Reduce heat, add onions and pepper. Cook for another 5 minutes or so. Add Hockley Dark and broth and cook, turning frequently, until liquid evaporates.

Quick and hearty.