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 Mixed Vegetable Ring
Cotswold cheese is a tangy blend of Double Gloucester cheese with chopped chives and onions. Here it is used to make a
light pastry ring, filled with a delicious mixture of colourful vegetables.
INGREDIENTS: Butter - 110 g (4 oz), Onion - 1 large sliced, Mushrooms - 50 g (2 oz), Courgettes - 2 sliced, Aubergine - 175 g (6 oz) quartered and sliced, Red pepper - 1 seeded and sliced, Tomatoes - 3 skinned and chopped, Milk - 215 ml (7 fl oz), Plain flour - 110 g (4 oz), Eggs - 3 beaten, Walnut pieces - 40 g (1 oz) chopped, Cotswold cheese - 110 g (4 oz) grated.
COOKING: 1. Pre-heat oven to 200C / 400F / Gas 6.
2. Melt 25 g (1 oz) of the butter in a large saucepan.
Lightly fry the onion and mushrooms for 5 minutes, until
softened.
3. Add the courgettes, aubergine and red pepper and cook for
5 minutes, stirring occasionally. Add the tomatoes.
4. Melt the remaining butter in a saucepan with the milk,
then bring to a boil. Remove the pan from the heat, tip
in all the flour and beat thoroughly with a wooden spoon.
Allow to cool slightly, then beat in the eggs, a little
at a time. Stir in the walnuts. Pipe or spoon around the
edge of a well-greased 900 ml (1 pint) ovenproof
serving dish.
5. Fill the centre with the vegetables. Bake for 35-40
minutes, until the pastry is risen and golden. Sprinkle
with the cheese, return to the oven until the cheese has
melted. Serve immediately.
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