|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
Tuck into this incredibly warming snack packed full of tasty bacon, melted cheese and kidney beans heightened by a sprinkling of smokey paprika. Perfect for a cold winter's evening!
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
Griddled lamb steaks with warm potato salad
The perfect pairing, try these lamb steaks with a warm potato salad. Perfect for all seasons.
The perfect fluffy, chunky cut chips with a delicious steak, topped off with a fruity salsa, perfect with the cajun seasoning. What better way to impress?
This campaign was originally produced in the framework of a programme co-financed by the European Union