|Sat Fat 3.5g||11.7|
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.
Meanwhile place the potatoes in a pan of boiling water, cover and simmer for 10 minutes or until tender, drain and set aside.
Stir in the tomato puree, red wine, oregano, salt and pepper into the vegetables. Simmer for 5 minutes.
Transfer to an ovenproof dish then top with the cooked slices of potatoes, sprinkle over the grated cheese and cook for 15 minutes or until the top is golden brown.
1 tbsp vegetable oil
1 English onion, finely chopped
1 clove garlic, crushed
2 red/green peppers, cut into small chunks
1 courgette, chopped
1 stick of celery, chopped
1 tbsp tomato puree
3 English tomatoes, roughly chopped
3 tbsp red wine (or you could use a shake of Worcestershire sauce instead)
1 tbsp dried oregano
450g smooth or salad potatoes, scrubbed and sliced
50g Cheshire cheese, grated
Broccoli Stilton Apple Potato Ramekins
The combination of broccoli, Stilton and apple creates a delicious rich flavour in this dish. Enjoy these yummy ramekins as a starter, or served as party food.
A really simple salad to put together - why not serve alongside a BBQ with grilled chicken breast and a nice glass of white?
This recipe is a Thai twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a healthy curry.
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
This campaign was originally produced in the framework of a programme co-financed by the European Union