Cowboy Hotpot
A SW recipe
Serves 4.
Use the cheese as a HeA
1 onion sliced
1 red pepper sliced
1 sweet potato or 2 carrots, chopped
frylight
4oz green beans, chopped
7oz can sweetcorn
1 tbsp tomato puree (1/2
sin)
1 tsp barbecue spice seasoning
3oz low fat cheddar or a mixture of cheddar and mozarella, cubed (2 b
choices)
1lb potatoes thinly sliced
salt and pepper
Fry the onion pepper and sweet potato or carrots in frylight until
softened.
Add green beans, sweetcorn (and liquor), baked beans, tomato puree
and barbecue seasoning. Bring to a boil and simmer for 5 minutes.
Transfer the veg to a shallow ovenproof dish and scatter with the
cubed cheese.
Cover with the sliced potato, spray with frylight and bake at
190ºC/375ºF/Gas 5 for 30-40 minutes, until potato is cooked.
1 tsp barbecue spice seasoning
3oz low fat cheddar or a mixture of cheddar and mozarella, cubed (2 b
choices)
1lb potatoes thinly sliced
salt and pepper
Fry the onion pepper and sweet potato or carrots in frylight until
softened.
Add green beans, sweetcorn (and liquor), baked beans, tomato puree
and barbecue seasoning. Bring to a boil and simmer for 5 minutes.
Transfer the veg to a shallow ovenproof dish and scatter with the
cubed cheese.
Cover with the sliced potato, spray with frylight and bake at
190ºC/375ºF/Gas 5 for 30-40 minutes, until potato is cooked.
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