Home Made Cook of the Year recipe – Vegetable Charlotte
Today we’re showcasing another great homemade recipe that’s been submitted as part of our Home made Cook of the Year competition, in which we’re inviting the UK’s best home cooks to send us their heartiest recipe creations in the hope of winning a host of foodie prizes (click here for full competition details)
This one’s from Andrew Macnamara, who proves that you don’t need meat to create a hearty, filling, winter meal. Check out his recipe for Vegetable Charlotte below, which cost him £4.85 to make and feeds a family of four.
1 x loaf of wholemeal medium sliced bread
½ block of butter
1 x large onion
1 x red pepper
1 x yellow pepper
1 x courgette
2 x medium potatoes
1 x red chilli
1 x clove of garlic
¼ x tsp ground cumin
½ x tsp Cajun seasoning
Salt and pepper
Also required 4 oven proof bowls/mugs
- Peel potato, diced cook and mash
- Dice onion, peppers and courgette, gently fry, add finely chopped garlic and chilli add chopped Coriander, cumin, Cajun seasoning and a little tomato puree
- Mix vegetable mix with the mashed potato and put to one side.
- Cut crust off the bread and roll out as flat as possible and butter thoroughly and then cut in to 10cm strips
- Liberally butter the bowls/mugs and then start placing the bread strips into the mugs butter side to butter side slightly over lapping each piece of bread until the whole mug wall and base are covered
- Then place veg/ pot mix in to lined mugs leaving about ½ cm from top, fold over any extra bread and bake for 15/20 mins at 180oc or gas 6/7
- Carefully turn out and serve with pesto dressing or herb cream sauce.