Here our Oldham reporter – Jean Friend – shares one of her favourite recipes, vegetable pie, made even better with a crunchy top!
Jean said: “This goes well with a green salad and a good mature cheddar works just as good as the Red Leicester. It’s very easy to adapt for the lone vegetarian and can be frozen for up to one month without the topping.”
Who doesn’t love pie!
Jean’s Vegetable Pie:
1 tbsp vegetable oil
225g/8oz leeks, trimmed and sliced
450g/1lb carrots sliced
225g/8oz potatoes, sliced
175g/6oz chestnut mushrooms, sliced
3tbsp chopped fresh parsley
1 tbsp flour
300mls/ 1/2pint vegetable stock
100g/4oz fresh breadcrumbs
50g/2oz vegetarian Red Leicester Cheese, grated
1) Preheat the oven to 200C/400F/Gas mark 6. Heat the oil in a large pan, add the leeks and cook until light golden. Add the carrots, potatoes and mushrooms. Cook, stirring, until lightly browned and starting to soften. stir in the parsley and flour, then add the stock.
2) Bring to the boil, stir, cover and simmer for 15 minutes. Cook uncovered for a further 5 minutes until is all is tender. Season.
3) Spoon the vegetables into an ovenproof dish and sprinkle the breadcrumbs and cheese on top.
4) Bake for for 20 minutes until topping is golden.