Vegetable nut gratin Recipe: Low Fat, Low Sugar

serves 4

2 tablespoons olive oil

2 onions, sliced

2 cloves garlic, crushed

12 oz / 400 g courgettes, sliced

6 oz / 150 g carrots, sliced

6 oz / 150 g mixed nuts - cashew nuts halved, hazelnuts whole, brazil/walnuts in pieces.

2 oz / 50 g pine kernels

1 tablespoon parsley, chopped

1/2 tablespoon rosemary, chopped

1 teaspoon thyme, chopped

salt and pepper to taste

4 large tomatoes, skinned and sliced

1/4 pint skimmed milk

4 oz / 100 g low-fat cheese, grated

• Fry the onions gently in the oil for 2 -3 minutes, then add the garlic, courgettes, carrots, herbs and seasoning. Cook for a further 5 minutes.
• Add most of the nuts, retaining some for the topping. Chop these more finely.
• Put half the mixture into a pie dish and cover with the tomatoes. Add the rest of the mixture.
• Heat the milk and stir in half the cheese. Simmer for a few minutes, then pour over the mixture in the dish.
• Sprinkle with the chopped nuts and remaining cheese. Bake at Gas Mark 4, 180 C, 350 F, for 30 minutes.
• Serve hot.