VEGETABLE CASSEROLE

Hi and welcome. Cold, wet, miserable days call for hot nourishing food. Our casserole will warm you up. INGREDIENTS 1 small swede or Butternut Squash (diced) 2 large carrots chopped 1 large onion chopped 2 sticks celery chopped 1 can chopped tomatoes (400g) salt and black pepper Half a piint of vegetable stock (green oxo) 1 chilli (optional) METHOD Mix the vegetables in a 2 pint casserole dish. Pour over the stock and stir in tomatoes. Add salt and pepper. A chilli may be added, chopped. COOK at 180C, or Gas Mark 4 for 1 hour until the vegetables are tender. SERVE with dumplings or Jacket Potatoes. ENJOY

STUFFED AUBERGINES

Hi, and welcome to our Veggie Kitchen. This recipe is easy and can be made in advance and reheated. INGREDIENTS 2 large aubergines 2 tbs sunflower oil 1 small onion chopped 2 cloves garlic crushed 4 oz mushrooms chopped 2 large tomatoes chopped 1 chilli (optional) salt and pepper 4 oz grated cheese METHOD Cut the aubergines in half lengthways. Place on a baking tray and brush with oil. Bake for 30 minutes 350F or 180C gas mark 4. Scoop out flesh leaving some to form thick skins. Chop flesh. Heat the oil and fry onions and garlic for 2 minutes. Add mushrooms and tomatoes. Simmer gently for 5 minutes then add chopped aubergines, Add Chilli (chopped) and salt and black pepper. Stir thoroughly and simer for 3 minutes. Next, place the aubergine shells in an ovenproof dish and spoon filling in shells. Cover with grated cheese. Bake for 20 minutes until cheese is bubbling. Serve hot with rice or cold with green salad. SERVES 4