Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 11

This recipe was given to us by Sharman, who works front of house at the Field Kitchen and takes a lot of stick for being the token veggie on the staff. We suggest serving it with some lovely pork sausages.

Serves 4

500g potatoes (any type), peeled and thinly sliced

2 onions, thinly sliced

350g apples (eating and cooking apples both work well), peeled, cored and thinly sliced

150g strong Cheddar cheese, grated

2 teaspoons sugar

200ml vegetable stock

1 teaspoon tomato purée

¹/₂ teaspoon Marmite

sea salt and freshly ground black pepper

Layer the potatoes, onions, apples and cheese in a greased ovenproof dish, seasoning as you go and lightly sprinkling each layer of apples with sugar. Finish with a layer of cheese. Heat the stock to boiling point and stir in the tomato purée and Marmite. Pour the stock over the layered potatoes and apples and cook in an oven preheated to 180°C/Gas Mark 4 for about 1 hour, until the potatoes are tender.