INGREDIENTS Makes 2 lots (serving 8 in total)
(Free on SW using cheese and milk from Hea)
2 large brown onions,peeled and finely chopped
1 tsp garlic powder
1 celeriac,peeled and chopped into small (1 cm),pieces
6 large carrots, chopped into small pieces
700 g potatoes
1 vegetable stock cube
2 tsp pickled capers
2 x 400 ml tins chopped tomatoes
2 heaped tsp dried basil
4 tsp balsamic vinegar
150 g danish blue cheese
4 tbsp skimmed milk
cooking spray
Spray a large cooking pot with cooking spray. Add the onions and cook for a few minutes until softened. Add the garlic powder and stir. Add the balsamic vinegar,stock cube,tinned tomatoes,celeriac,carrots,capers and basil. Simmer for 45 minutes with the lid half on.
Meanwhile cook the potatoes for 15 minutes. Drain and leave to cool slightly. Chop into thick slices and put them back into the pan. Grate the blue cheese and add half to the potatoes along with the milk. Stir gently and then replace the lid.
When the tomato mixture is cooked, divide between two oven proof dishes. Do the same with the potato mixture, spreading it out and scatter over the remaining cheese and spray with a little cooking spray. Cook at 180 c fan for 25 minutes and then grill for 5 minutes. Serve with a salad or vegetables !
Note, If you aren't keen on blue cheese, substitute half, or all of it with mature cheddar.
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