Free Recipe Shirley Poppy Bake From Margi Clarke
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Shirley Poppy Bake From Margi Clarke Recipe
225 g Yellow split peas; dry
-weight
1 Clove garlic
1 tb Vegetarian Worcester sauce
450 g Mixed vegetables; sliced or
-chopped;
; choose from
; courgettes,
; mushrooms, leeks,
; fresh peas,
; broccoli florets,
; onion, green beans
; etc.
1 tb Olive oil
14 g Margarine
1 tb Plain flour; sieved
450 ml Well flavoured vegetable
-stock
1 tb Grain mustard
1 Glass vegetarian red wine
55 g Breadcrumbs
55 g Vegetarian Cheddar cheese;
-grated
Shirley Poppy Bake From Margi Clarke Preparation
1. Boil yellow split peas for 8-10 minutes in plenty of water, with the garlic and Worcester sauce. Drain and leave to one side. 2. Saut‚ the vegetables in the olive oil for 10 minutes 3. Toss with the split peas and put in a greased baking dish. 4. Melt the margarine in a frying pan, add the flour and brown. 5. Gradually add the vegetable stock, stirring to ensure a smooth gravy, add the mustard and the red wine. Pour the gravy over the split peas and vegetables. Cook for 40 minutes on 230oC/460oF/Gas Mark 7. 6. Mix together the breadcrumbs and cheese and sprinkle over the top. Put it back in the oven and turn the oven up to crisp the top. 7. Serve with roast potatoes and vegetables. Any left over can be served cold the next day. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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