| 1 Tablespoon Olive oil |
| Knob of butter |
| 15Og of chopped onion |
| 2 crushed cloves of garlic |
| 2 Pepper chopped and deseeded |
| 45Og sliced courgettes |
| 4 sliced firm tomatoes |
| 2 leeks sliced |
| 3 Medium sized carrots sliced in small batons cooked
but still crisp |
| |
Heat oil add onions cook until tender, then add the other
vegetables except the tomatoes and season to taste.
Turn all the vegetables into a shallow oven proof dish and top
with sliced tomatoes |
| |
| Make Sauce: |
| 4Og butter |
| 4Og plain flour |
| 45Oml of milk |
| 1 teaspoon of Dijon Mustard |
| Salt and Pepper |
| a little grated nutmeg |
| 1 egg beaten |
| 75g of Red Leicester cheese |
| |
Melt butter, add flour and cook, then blend in milk and bring
to the boil stirring until thick, season with mustard, salt,
pepper and nutmeg. Remove from the heat, stir in egg, pour over
vegetables and sprinkle with cheese. Cook in a oven Gas 6 2OOc/4OOc
This serves 4 as a main meal, 6 to 8 as an accompaniment. |
