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Pesticide residue free Fruit, Salad and Potatoes

Vegetarian Lincolnshire Sausage & Cheshire Cheese Potato & vegetable bake created by Liz Denial

Vegetarian Lincolnshire SausageIngredients:

  • 1 tbsp olive oil
  • 1 red onion (chopped)
  • 2 cloves garlic (crushed)
  • 1 red pepper (cut into small chunks)
  • 1 yellow pepper (cut into small chunks)
  • 1 courgette (cut into chunks)
  • 20 cherry tomatoes (halved)
  • 4 large closed cap mushrooms (cut into chunks)
  • 4 Lincolnshire sausages (sliced)
  • 500g Charlotte new potatoes (sliced)
  • 50g Cheshire cheese (grated)
  • 3 tbsp tomato puree
  • 1 tbsp mixed dried herbs
  • salt
  • black pepper

Method:

  1. Heat oven to 220, gas mark 7
  2. Heat oil in frying pan & add onion & garlic. Fry until soft
  3. Add peppers, courgette, mushrooms, tomatoes & sausage & fry for 10 minutes
  4. Meanwhile place sliced potatoes in boiling water, cover & simmer for 10 minutes, drain & set aside
  5. Stir in tomato puree, herbs, salt & black pepper to susage & vegetable mix & simmer for 5 minutes
  6. Transfer veg mix to ovenproof dish, top with potatoes, sprinkle over grated cheese & cook for 15 mins

Prep 15 mins
Cook 15 mins
Elec 220, gas 7

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