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Ring of Vegetables    Veg    HT  MC   60mins

Serves 4      Hot  Vegetarian   Vegetables  Nuts   Main Course   



100g/4oz Butter

1 Large Onion, sliced

50g/2oz Mushrooms

175g/6oz Aubergines, ( eggplant) quartered and sliced

1 Red Capsicum, ( sweet pepper) seeded and chopped

Salt and Pepper

210ml/7 fl.oz. Milk

100g/4oz Plain Flour

3 Eggs, beaten

50g/2oz Walnuts, chopped

100g/4oz Mature Cheddar Cheese, grated




1. Melt 25g/1oz of the butter in a pan, add the onion and mushroom and gently    sauté for 5 minutes until soft. Add the courgettes, aubergines and    Capsicum and  continue to cook gently for 5 minutes, stirring occasionally.    Add the tomatoes and salt and pepper to taste.


2. Preheat the oven to 200C, 400F, Gas mark 6 and grease a 900ml/1 ˝ pt ovenproof dish.


3. Melt the remaining butter in another medium sized saucepan, add the milk, stir and bring to the boil. Remove from heat.


4. Add all the flour and beat with a wooden spoon until well mixed. Cool slightly, then beat in the eggs, a little at a time. Stir in the walnuts.


5. Spoon the flour mixture around the edges of the greased dish then fill the centre with the vegetable mixture. Bake for 35 minutes.


6. Remove from the oven, sprinkle with the cheese and return to the oven for 5-10 minutes or until the cheese has melted and browned slightly. Serve immediately.



More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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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

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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