2 tablespoons oil
1 large green pepper, cored, seeded and chopped
1 lb (450 g) tomatoes, skinned and chopped
1 lb (450 g) courgette (zucchini)s, peeled and chopped
1 lb (450 g) cooking (tart) apples, peeled, cored and chopped
1 tablespoon chopped fresh thyme
salt and pepper
1 lb (450 g) sausagemeat
1 large onion, sliced
4 oz (100 g) Cheddar cheese, grated
1 large green pepper, cored, seeded and chopped
1 lb (450 g) tomatoes, skinned and chopped
1 lb (450 g) courgette (zucchini)s, peeled and chopped
1 lb (450 g) cooking (tart) apples, peeled, cored and chopped
1 tablespoon chopped fresh thyme
salt and pepper
1 lb (450 g) sausagemeat
1 large onion, sliced
4 oz (100 g) Cheddar cheese, grated
method
1. Heat the oil in a frying pan. Add the green pepper and fry gently for 2 to 3 minutes.
2. Add the tomatoes, courgettes, apples, thyme, salt and pepper and stir well.
3. Cover and simmer gently for 20 minutes.
4. Meanwhile, press the sausagemeat into a 20 cm (8 inch) square baking tin. Scatter the onion rings on top.
5. Pour over the vegetable mixture and sprinkle with the cheese.
6. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 45 minutes.
7. Serve hot with baked potatoes or crusty rolls and a salad.
2. Add the tomatoes, courgettes, apples, thyme, salt and pepper and stir well.
3. Cover and simmer gently for 20 minutes.
4. Meanwhile, press the sausagemeat into a 20 cm (8 inch) square baking tin. Scatter the onion rings on top.
5. Pour over the vegetable mixture and sprinkle with the cheese.
6. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 45 minutes.
7. Serve hot with baked potatoes or crusty rolls and a salad.
serving amount
serves 6
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