|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
Thatched cottage pie recipe
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
"This is pure joy, a springtime carnival on a plate. The roast King Edwards crunchy exteriors give this dish substance and their flesh a sweetness that marries well with the basil and sunblush tomatoes."
This campaign was originally produced in the framework of a programme co-financed by the European Union