A to Z Recipes
Mixed Vegetable Ring
Cotswold cheese is a tangy blend of Double Gloucester cheese with chopped chives and onions. Here it is used to make a light pastry ring, filled with a delicious mixture of colourful vegetables.

INGREDIENTS: Butter - 110 g (4 oz), Onion - 1 large sliced, Mushrooms - 50 g (2 oz), Courgettes - 2 sliced, Aubergine - 175 g (6 oz) quartered and sliced, Red pepper - 1 seeded and sliced, Tomatoes - 3 skinned and chopped, Milk - 215 ml (7 fl oz), Plain flour - 110 g (4 oz), Eggs - 3 beaten, Walnut pieces - 40 g (1 oz) chopped, Cotswold cheese - 110 g (4 oz) grated.

COOKING: 1. Pre-heat oven to 200C / 400F / Gas 6.
2. Melt 25 g (1 oz) of the butter in a large saucepan. Lightly fry the onion and mushrooms for 5 minutes, until softened.
3. Add the courgettes, aubergine and red pepper and cook for 5 minutes, stirring occasionally. Add the tomatoes.
4. Melt the remaining butter in a saucepan with the milk, then bring to a boil. Remove the pan from the heat, tip in all the flour and beat thoroughly with a wooden spoon. Allow to cool slightly, then beat in the eggs, a little at a time. Stir in the walnuts. Pipe or spoon around the edge of a well-greased 900 ml (1 pint) ovenproof serving dish.
5. Fill the centre with the vegetables. Bake for 35-40 minutes, until the pastry is risen and golden. Sprinkle with the cheese, return to the oven until the cheese has melted. Serve immediately.