Ingredients

  • 2 large potatoes, thinly sliced
  • 2 tbsp olive oil
  • 1 red onion, halved and sliced
  • 1 leek, sliced
  • 2 garlic cloves, crushed
  • 1 carrot, cut into chunks
  • 100g/4oz broccoli florets
  • 100g/4oz cauliflower florets
  • 2 small parsnips, quartered
  • 1 tbsp plain flour
  • 700ml/1¼ pint vegetable stock
  • 1 eating apple, cored and sliced
  • 2 tbsp chopped sage
  • Pinch of pepper

        Method

        1. Cook the potato slices in a saucepan of boiling water for 10 minutes, drain thoroughly and set aside.
        2. Heat the oil in a large pan. Add the onion, leek and garlic and sauté, stirring occasionally for 2–3 minutes. Add the remaining vegetables and cook, stirring constantly, for a further 3–4 minutes.
        3. Stir in the flour and cook for 1 minute. Gradually add the stock and bring to the boil. Add the apple, sage and pepper. Remove from the heat and transfer the vegetables to an ovenproof dish.
        4. Arrange the potato slices on top of the vegetable mixture to cover.
        5. Cook in a preheated oven (190°C/375°F/gas mark 5) for 30–35 minutes or until the potato is golden brown and beginning to crisp around the edges.

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        Recipe details

        Serves: 4

        Prep time: 0 hr

        25 mins

        Cook time: 0 hr

        55 mins

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