102
Serves:
116
g
potatoes (peeled)
0.3
cauliflower
0.3
broccoli
1
leek(s) (sliced)
1
onion(s) (halved and sliced)
1
red peppers (cut into chunks)
166
g
mushrooms (chopped)
100
g
cherry tomatoes
6
eggs
33
ml
milk
16
ml
single cream
15
g
cheddar spread
100
g
grated cheddar
Recipe submitted by: Gill O’Neill, FoodCycle Luton volunteer
Equipment needed: Saucepan, frying pan, roasting trays and whisk
Preheat your oven to 180°C fan/200°C non fan/gas mark 6.
Boil the potatoes until just soft, drain then cut into small chunks.
While boiling toss the broccoli and cauliflower in oil, then roast in the oven for 20 minutes.
Place red pepper and tomatoes in another tray and roast in the oven for 25 minutes
Heat some oil in a large frying pan. Cook the leeks and onions until soft, set aside.
In the same pan heat add some more oil and cook mushrooms until all liquid is gone.
Grease a large roasting tray then add a layer of potatoes, sprinkling over leeks and onions, then add the roasted florets followed by the peppers and tomatoes.
Sprinkle over the grated cheddar.
Whisk together eggs, cheese spread, milk, cream and salt and pepper until well mixed.
Pour over the vegetables and place the tin in a hit oven for about 45 minutes or until firm and golden brown on the top.
Cut into chunks to serve (warm or cold).
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook
