Ingredients - serves 6
| 1 tablespoon (15ml) vegetable oil | 1 garlic clove, crushed |
| 2 carrots, diced | 14oz (397g) can kidney beans, drained |
| 2 medium onions, chopped | 14oz (397g) can chopped tomatoes |
| 8oz (225g) mushrooms, sliced | 1 tablespoon chopped fresh parsley |
| 1 red pepper, diced | 5oz (125g) wholemeal breadcrumbs |
| 1 green pepper, diced | 1 tablespoon sesame seeds |
| 3 celery sticks, sliced | 4oz (100g) mature cheddar, grated |
Method
- Heat oil in a large saucepan. Stir in carrots, onions, mushrooms, peppers, celery and garlic, cover and cook for 12-15 mins until vegetables are just tender.
- Stir in the chopped tomatoes, kidney beans and season. Simmer gently for about 20 mins, stirring occasionally. Remove from heat. Stir in chopped parsley.
- In a clean bowl, mix together breadcrumbs, sesame seeds and grated cheese. Stir half of the mixture into the cooked vegetables and reserve the rest.
- Spoon the vegetable mixture into a shallow 3 pint (1.7litre) ovenproof dish. (Individual serving dishes can also be used, reduce cooking time by approx 5 mins.) Sprinkle reserved breadcrumbs on top.*
- Cook at 180ºC/350ºF/Gas mark 4 for 20 mins until rich golden brown.
- Serve with crusty or garlic bread.
* Freeze at this point if required. Thaw thoroughly before use.
