Although this can take a while to prepare, it is well worth the effort. Using lots of flavoursome organic vegetables, served with homemade Soda bread and a light green salad, it’s a sure fire hit with the whole family.
2 aubergines cut into chunks; 2-3 courgettes cut into thick rings; 1-2 red peppers, chopped; 1 large red onion, cut into wedges; 1 -2 garlic cloves, sliced; 2 tbsp olive oil; Lasagne sheets; 1 x 400g tin chopped tomatoes; 1 jar Arnold’s Pasta et More Basil Infusion
450ml white sauce; grated cheese to sprinkle on top.
1. Preheat the oven to 180c/160cfan/gas 4.
2. Place all the vegetables in a roasting tin and toss in the olive oil so they are nicely coated. Sprinkle over some dried mixed herbs and roast until tender, about 20 mins.
3. Mix the tinned tomatoes with the Pasta et More and a little water if too thick.
4. If making the white sauce, melt 25g butter in a saucepan and the add 25g of plain flour. Cook for 2-3 mins minutes and then remove from the heat and gradually stir in a pint of milk a little bit at a time. Return to the heat and bring to the boil, stirring all the time. Turn down the heat and simmer until thickened, stirring occasionally. If you prefer a cheese sauce add 2 tblsp grated parmesan.
5. In a deep lasagne dish, layer half the vegetables and pour over half the tomato sauce, cover with a layer of lasagne sheets, repeat for a second layer and then cover the lasagne sheets with the white sauce.
6. Sprinkle with grated cheese and bake in the oven for 40 minutes, and the top is nice and brown and bubbling.
Soda bread is quick and easy to make, filling and tasty. It tastes wonderful spread with butter and jam whilst still warm from the oven but goes just as well with soups and main dishes.
400g strong plain flour; 50g porridge oats; 2 tsp bicarbonate of soda; 1 tsp sugar; 1 tsp salt; 350ml buttermilk; 1 egg, beaten
1. Preheat the oven to 230c/210c fan/ gas 8.
2. In a large bowl vigorously stir together the dry ingredients.
3. In a jug, mix the egg with the buttermilk.
4. Make a well in the centre of the dry ingredients and pour in the milk and egg mixture. Gently fold the dry ingredients into the buttermilk until just combined. Do not over mix.
5. With floured hands, gently shape the dough into a mound shape and place on a greased baking sheet. Score a cross on the top making 2.5cm deep cuts.
6. Bake in hot oven for 15 minutes then reduce the temperature to 200c/180c fan/gas 6 for 25 minutes more.
7. To test the bread, tap the bottom to see if it sounds hollow. If it is, remove from the oven and leave to cool on a wire rack. If not, turn it upside down and return to the oven for another 5 mins and then test again.