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Red Leicester and Potato Bake  Veg     HT  MC   English    75mins

Serves 4      Hot  Vegetarian   Vegetables  Main Course    Gluten Wheat Free  England   British   Europe



675g/1 ˝lb New Potatoes

1 teasp Caraway Seeds

2 Onions, thinly sliced

1 Red Capsicum, (sweet Pepper ) deseeded and sliced

250g/9oz tinned Chopped Tomatoes

4 Gherkins, sliced

225g/8oz Red Leicester Cheese, sliced

150ml/5fl.oz. Soured Cream

2 Egg Yolks

Salt and Pepper

Freshly Grated Nutmeg

50g/2oz Butter




1. Place the potatoes in a large pan of water together with the caraway seeds. Bring to the boil and cook for 25 minutes.


2. Heat the oil in a pan, add the onions and gently fry for 5 minutes. Add the capsicum and fry for a further 5 minutes then add the tomatoes, gherkins, salt and pepper. Mix well and heat through.


3. Preheat the oven to 200C, 400F, Gas mark 6 and grease an ovenproof dish. In a bowl, mix together the soured cream, egg yolks, salt, pepper and nutmeg.


4. Drain the potatoes, cool under running water and slice thickly. Place half the potato slices in the dish, cover with half the sliced cheese then add the tomato mixture. Top with the remaining potato slices then the remaining cheese slices.


5. Pour the egg mixture over the top, dot with butter and bake for 20 minutes. Serve Hot.




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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