Ingredients

• 1 onion, finely chopped
• 1 fennel bulb, finely sliced
• 2 potatoes, finely sliced
• 1 courgette/zucchini, sliced
• 1 deseeded red (bell) pepper/capsicum, sliced
• 10 cherry tomatoes
• A handful of fresh parsley, finely chopped
• 2 tbsps plain/all-purpose flour
• 25g/1oz Belton Farm Silver Fox cheese, grated
• 75g/3oz ricotta
• 200g/7oz mozzarella

Instructions

1. Preheat the oven to 180°C/fan 160°C/Gas Mark 4/350°F.
2. Add the onion, fennel, potatoes, courgette/zucchini, red pepper/capsicum, parsley and flour into a bowl and stir up with plenty of seasoning.
3. Empty a third of the mixture out into a 1.5L/1.6 quart/6.25 cup ovenproof dish and spread out, dolloping over half of the ricotta and a third of the mozzarella.
4. Add another third of vegetables, top with more ricotta and mozzarella, saving some mozzarella and all the grated Silver Fox cheese for adding later.
5. Cover with foil and bake in the oven for 35-40 minutes before removing the foil, layering on the remaining mozzarella and cherry tomatoes, scattering the Silver Fox cheese on top of that.
6. Bake for 20 minutes, or until golden and crisp, then serve. (You could also follow the method above using a sheet pan on a grill and cover to cook).

Products Used