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Winter veg bake

This is a tasty, quick way to eat lots of different winter vegetables - vary it to suit yourself! if made with about 300-400 gms of each veg, and the added sauces, it makes enough for four. Serve with crusty bread, salad, and your choice of bacon, ham, sausages, or eat as it is to make a good vegetarian meal.

  • Total time: 45 minutes

Serves: 4


  • parsnips - 400gm (about two)
    carrots - 400 gm (about 3-4)
    courgettes - 400 gm (3-4)
    celeriac - 400 gm (half a root)
    potatoes - 400 gm (two good-sized ones)
    Waitrose Tomato and chili sauce - 1 tub
    Waitrose Four cheese sauce - 1 tub
    grated cheese to taste


  1. Chop all the veges into chip-size pieces 5-7cm lengths. .
  2. Put them in a deep covered frying pan or casserole which can start on the top and then go into the oven. Add water to half-way up the veges and simmer, covered, for about 10-15 minutes until the vegs are softened but still have a little bite
  3. Drain and take off the heat. Spread one container of Waitrose Tomato and chili sauce in a layer over the top. Then, over that , spread one container of Waitrose Four Cheese sauce. Smooth them over but gaps don't matter! if you want to, sprinkle some grated cheddar or parmesan over the top.
  4. Bake in a moderate oven - about 150 - for 20 minutes or until the top starts to brown. this will heat up well but won't freeze well.

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