Spring Vegetable & New Potato Bake

Free from:

Eggs

Gluten

Wheat

Serves 12. Preparation time 20 minutes. Cooking time approximately 55 minutes.

Ingredients

• 2kg new potatoes
• 2 tsp vegetable oil
• 400g leeks, chopped
• 600g courgettes, sliced
• Black pepper and salt
• 400g vegetarian cheddar grated
• 400g vegetarian mozzarella grated
• Sprigs of rosemary
• 500ml single cream

Method

1. Preheat the oven to 180C/350F/Gas 4. Place the potatoes in a large pan of boiling water and simmer for 20 minutes. Drain, then allow to cool.
2. Fry the leeks and courgettes gently for 7 minutes then place them in the bottom of an ovenproof dish. Season with a good twist of black pepper.
3. Slice the potatoes and place a layer over the courgettes and leeks. Top with a layer of the cheddar and mozzarella. Place the rosemary sprigs on the cheese and cover with another layer of potatoes. Season with salt and pepper. Top with the cream.
4. Cover with foil and bake for 30 minutes.
5. Top with the remaining cheese and bake uncovered for 15 minutes. Serve with a green or tomato salad.

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