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Cheshire New Potato Bake




Source of Recipe


BPC


List of Ingredients




1 x 15ml spn (1 tblspn) vegetable oil
1 Finely chopped English onion
1 Clove of garlic
1 green pepper, cut into small chunks
1 red pepper, cut into small chunks
1 courgette(s)
1 (Chopped) Stick of celery
1 x 15ml spn (1 tblspn) tomato puree
3 (Roughly chopped) English tomatoes
3 x 15ml spn (3 tblspn) red wine
3 x 15ml spn (3 tblspn) freshly chopped herbs (rosemary, parsley & thyme)
salt
freshly ground black pepper
450g (1 lb) British new potatoes, scrubbed and sliced
50g (1 3/4oz) Cheshire cheese, grated

Recipe



1. Heat the oil in a large pan then add the onion and garlic and gently fry until soft.
2. Add the peppers, courgette and celery and continue to fry for 10 minutes.
3. Meanwhile place the potatoes in a pan of boiling water, cover and simmer for 10 minutes or until tender , drain and set aside.
4. Stir in the tomato puree, red wine, herbs and seasoning into the vegetables. Simmer for 5 minutes.
5. 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.