red wine (or you could use a shake of Worcestershire sauce instead)
smooth or salad potatoes, scrubbed and sliced
Cheshire cheese, gratedHeat 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.
The recipe that I’m sharing with you is one of my favourite ways to cook potatoes, it’s great for a weekday dinner when you don’t have much time and still want to enjoy a lovely and a healthy meal, and it’s also great for people that try to incorporate more veggies in their diets
Spray with low calorie cooking spray, salt & pepper. Sea salt & Black pepper. Bursting with peppery watercress and lemon freshness, these zesty chicken sausages go amazingly well in this Mediterranean veg bakewith cheese crumb
9oz) of baby potatoes (I used yellow baby potatoes), halved. 1Place potatoes in a saucepan, cover with water, bring to a boil, turn off heat, leave for 5 mins, then drain. 1Add the potatoes, red pepper, onion, zucchini and butternut squash to a large baking tray in one even layer. 1Top with the chicken and then pour over the top with the chicken stock. 1Spray with the spray oil. 1Place in the oven and bake for 45 mins, take out half way through cooking to baste with the stock/sauce. 1The traybake is ready when the potatoes are a lovely golden colour and the chicken is caramelized on the edges. 1Enjoy as is, or serve with some additional sides
Season with other herbs or spices if you'd like a stronger taste. Soup Maker Vegetable and Lentil Soup Print recipe Print with main photo Print text only Serves4-6 Prep time10 minutes Cook time21 minutes Total time31 minutes Dietary Vegetarian Meal type Soup Misc Freezable, Pre-preparable, Serve Hot By author Lesley SmithIngredients500g Mixed Vegetables (I used Potatoes, Carrot and Turnip)50g Lentils1 clove Garlic1 teaspoon Cinnamon Spice1 Stock Pot1 pinch Salt1 pinch Pepper800ml Vegetable Stock Method Step 1. 500g Mixed Vegetables (I used Potatoes, Carrot and Turnip). 800ml Vegetable Stock Method Step 1
I love potato and onion soup, but my boys find it harder to take with the onion taste. When serving this up, you can serve with a little cream on top, creme fraise, or even some natural yoghurt to make it easier for children to eat