| Cheshire new potato bake |
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Preparation time: 35 minutes Cooking time: 15 minutes 1 tbsp vegetable oil 1 onion, finely chopped 1 clove of garlic 1 green pepper, cut in small chunks 1 red pepper, cut in small chunks 1 courgette, sliced in thin rounds 1 stick of celery, chopped 450g (1lb) British new potatoes, scrubbed and sliced 1 tbsp tomato purée 3 tomatoes, roughly chopped 3 tbsp red wine 3 tbsp freshly chopped herbs (rosemary, parsley, thyme) Salt and freshly ground black pepper 50g (2oz) Cheshire cheese, grated Heat the oil in a large pan, then add the onion and garlic and gently fry until soft. Add the peppers, courgette and celery and continue to fry for 10 minutes. Preheat oven to 220°C/425°F/Gas Mark 7. Meanwhile, place the potatoes in a pan of slightly salted boiling water. Cover and simmer for 10 minutes, or until tender. Drain and set aside. Stir the tomato purée, tomatoes, red wine, herbs and seasoning into the vegetables in the large pan. Simmer for 5 minutes. Transfer to an ovenproof dish and top with the slices of cooked potato. Sprinkle over the grated cheese and cook for 15 minutes or until the top is golden brown. Serves 4 |
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