Cheesebake

An old family recipe this (or so I'm told)
At it's most basic, you layer thin slices of boiled tater, tinned chopped toms & grated cheese before baking for about 30 mins.

I like mine really sloppy but you can leave a nice crunch.

Peel potatoes and slice into less than 1cm slices. Boil to required consistency.

Finely chop an onion. Add loads of chopped toms. I use about 10 medium toms but it depends on your baking dish size. Simmer down to a liquid mush.

Bring a cup of milk almost to boil. Take off the heat. Add a grated block of cheese. Make sure milk is not too hot or cheese will split. I prefer to use a mild cheddar with a few crumbs of Stilton. Stir well to make a basic cheese sauce.

In baking dish, layer tater, tom sauce and cheese sauce finishing with the cheese.

Bake until cheese on top is turning golden.

You can also add bacon or ham or chorizo or ....

Enjoy!

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French style salad

Quarter and Blanch half the pack of fine beans.
Half or quarter the taters so they are all similar size. Gently boil.
Wash and chop roughly one of the little Gems.
In a bowl, mix together half the rocket mix, the little Gem, half a chopped yellow pepper, 4/5 each of the yellow & cherry toms, quartered.
Dunk both the beans and taters in cold or iced water. When cool, add to bowl.

For the dressing, mix half a small tub natural yoghurt, 2 tbsp olive oil, 2 tsp dried tarragon, pinch salt and pinch pepper. Also add mustard to taste.

Enjoy.


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