25 g (1 oz) margarine
100 g (4 oz) green peppers, seeded and thinly sliced
100 g (4 oz) button mushrooms, wiped and quartered
225 g (8 oz) cauliflower, broken into small florets
100 g (4 oz) pasta shells or twists
salt and freshly ground black pepper
396 g (14 oz) can tomatoes
150 ml (1/4 pint) stock
210 g (7 oz) packet frankfurters
75 g (3 oz) cheddar cheese
100 g (4 oz) green peppers, seeded and thinly sliced
100 g (4 oz) button mushrooms, wiped and quartered
225 g (8 oz) cauliflower, broken into small florets
100 g (4 oz) pasta shells or twists
salt and freshly ground black pepper
396 g (14 oz) can tomatoes
150 ml (1/4 pint) stock
210 g (7 oz) packet frankfurters
75 g (3 oz) cheddar cheese
method
1. Grease a 2 litre (3 1/2 pint) pudding basin with the margarine and layer the vegetables, pasta, seasoning and tomatoes with their juice and the stock.
2. Grease a piece of foil, cover the basin and steam for 1 hour or until the vegetables and pasta are tender.
3. Heat the frankfurters as directed on the packet, slice and fold into the vegetables with the grated cheese.
2. Grease a piece of foil, cover the basin and steam for 1 hour or until the vegetables and pasta are tender.
3. Heat the frankfurters as directed on the packet, slice and fold into the vegetables with the grated cheese.
serving amount
serves 4
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