Preheat the oven to 200°
Put the brown rice and stock into a 39cm ceramic roaster with both tins of chopped tomatoes and the herbs and stir
Put the roaster into the oven for 20 minutes
Par boil the Jersey Royals
Chop up fresh vegetables. I used onions, garlic, fresh beetroot, red pepper, cauliflower, courgettes and mushrooms
Remove rice from oven after 20 minutes, season with salt and pepper and mix in the chopped vegetables. Add some more water if the rice is starting to look dry.
Lay the par boiled Jersey Royals on top of the rice and vegetable mix and pour olive oil generously over them, allowing it to run down into the rice and vegetables
Turn the oven up to 250° and put the roaster back in the oven
Bake for a further 20 minutes, after which the potato skins will be crispy and delicious
Dish up or serve in the middle of the table with a serving spoon for people to help themselves
There should be enough left over to use the next day as well, reheated or served cold as a filling for wraps or pittas