PEPPER BERRY CHEESE RECIPES

Steps:

• Preheat the oven to 220°C/200°C fan/Gas 7. You will need a 3-litre (5-pint), ovenproof dish.

  To make the tomato and vegetable sauce, heat the oil in a frying pan. Add the leeks and fry for 3 minutes, then add the peppers and fry for 5 minutes until the vegetables are soft. Add the garlic and season with salt and pepper.

  Measure the flour into a bowl. Mix with half a tin of chopped tomatoes and stir until smooth. Add the remaining tomatoes to the vegetables in the pan, followed by the purée and sugar and then the flour mixture.

  Bring to the boil, stirring until thickened, then add the mushrooms and boil for a couple of minutes, stirring. Add the basil and vinegar and check the seasoning.

  To make the cheese sauce, melt the butter in a saucepan, add the flour and whisk over the heat for a minute. Gradually blend in the milk and whisk until bubbling and smooth. Add the mustard, three-quarters of the cheese and season with salt and pepper.

  Spoon a third of the vegetable sauce into the base of the dish. Spoon over a third of the cheese sauce and sprinkle with a third of the remaining cheese. Lay three sheets of lasagne on top (break the lasagne so they fit neatly without overlapping). Continue with the remaining layers to give 2 layers of pasta and three layers of sauce and finish with the remaining cheese on top.

  Bake in the preheated oven for 40 minutes until bubbling and golden brown.

  The lasagne can be made completely up to 24 hours ahead.

  If using an Aga, bake on the second set of runners in the roasting oven for 35 minutes.

  Please note: if you would like this recipe to be vegetarian, use a rennet-free Cheddar substitute.

Steps:

• 1. Heat the butter and oil in a deep saucepan. When the butter has melted, add the onions and fry over a high heat for about 2–3 minutes. Lower the heat, cover with a lid and cook for about 10 minutes or until starting to soften.

  2. Remove the lid, sprinkle in the sugar and season with salt and pepper, then fry over a high heat for 2–3 minutes, stirring. Reduce the heat to low and cook for 15 minutes, stirring occasionally, until the onions are tender, golden and caramelised.

  3. Preheat the grill to medium-high.

  4. Pour in the wine and boil for 2-3 minutes to allow the alcohol to evaporate. Add the stock and herbs, then bring back up to the boil and simmer over a medium-high heat for 8–10 minutes.

  5. Meanwhile, make the croûtes. Slice the baguette into 6 thick or 12 thinner slices and toast one side under the grill. Spread the untoasted side with mustard and top with cheese. Pop under the grill for a few minutes to cook until just melted.

  6. Remove the herbs from the soup, check the seasoning and serve in warmed bowls with the mustard cheese croûtes on top.

  Prepare Ahead:

  The soup can be made up to 4 days ahead. The croûtes can be assembled up to 8 hours ahead, then finished under the grill just before serving.

  Mary’s Classic Tips:

  * Leave the root on when slicing the onions. It holds the onion together and helps to reduce the inevitable tears!

  * A homemade stock or fresh stock from the supermarket give the best flavour for this dish; if not, a concentrated stock pot would be preferable to a powdered cube. Beef stock is traditional but vegetable stock can be substituted for vegetarians.