150 g (5 oz) mature Cheddar cheese, cut into 1 cm (1/2 inch) cubes
40 g (1 1/2 oz) margarine or butter
1 large onion, chopped
1 small green pepper, deseeded an cut into strips
2 small carrots, halved lengthways and thinly sliced
4 small or 2 large courgettes, halve lengthways and cut into 1 cm (1/2 inch) slices
1 large cooking apple, peeled, core and cut into 2 cm (3/4 inch) dice
2 teaspoons curry powder
40 g (1 1/2 oz) plain flour
600 ml (1 pint) chicken stock
25 g (1 oz) sultanas
salt
2 tablespoons mango chutney, chopped
40 g (1 1/2 oz) margarine or butter
1 large onion, chopped
1 small green pepper, deseeded an cut into strips
2 small carrots, halved lengthways and thinly sliced
4 small or 2 large courgettes, halve lengthways and cut into 1 cm (1/2 inch) slices
1 large cooking apple, peeled, core and cut into 2 cm (3/4 inch) dice
2 teaspoons curry powder
40 g (1 1/2 oz) plain flour
600 ml (1 pint) chicken stock
25 g (1 oz) sultanas
salt
2 tablespoons mango chutney, chopped
method
1. Melt the margarine in a saucepan, add the onion, green pepper and carrots and fry gently for 3 - 4 minutes, stirring, until the onions are soft but not coloured. Add the courgettes, apple and curry powder and cook for 2 minutes, stirring.
2. Sprinkle in the flour, cook for 1 - 2 minutes, stirring, then gradually blend in the stock. Bring to the boil, stirring, then add the sultanas and salt to taste. Lower the heat, cover the pan and simmer for 5 minutes.
3. Add the mango chutney, then stir in the cubed cheese. Serve at once in an attractive bowl.
2. Sprinkle in the flour, cook for 1 - 2 minutes, stirring, then gradually blend in the stock. Bring to the boil, stirring, then add the sultanas and salt to taste. Lower the heat, cover the pan and simmer for 5 minutes.
3. Add the mango chutney, then stir in the cubed cheese. Serve at once in an attractive bowl.
serving amount
serves 4
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