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Cheesy Vegetable Bake
Recipe Serves: 4-6
Preparation time: 10 mins
500g potatoes, peeled and halved
150g lardons (bacon
100g shallots, sliced in rings
1 clove garlic, finely
2 medium carrots, sliced thinly
100g baby mushrooms,
100g frozen peas
100g British Mature Cheddar Cheese,
300ml semi-skimmed milk
2 tbsp flat leaf parsley,
Preheat the oven to 180º C, gas mark 4. Have ready a
buttered deep sided casserole dish.
Par boil the potatoes for 10 minutes in plenty of boiling salted
water. Drain, cool slightly and thinly slice.
In a dry frying pan sauté the lardons for 2-3 minutes. Add the
shallots and garlic and fry for 2 minutes.
Layer all of the vegetables and most of the cheese into the
casserole dish, finishing with a layer of potatoes.
Beat the eggs and milk together. Season with salt and pepper and
pour over the vegetables. Sprinkle the reserved cheese over the
Bake in the oven for 45 mins - 1 hour until set and golden brown.
Serve hot garnished with the chopped parsley.
By kind permission of the British Cheese
When chickens quit quarrelling over their food they often find that there is enough for all of them. I wonder if it might not be the same with the human race.
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