If you’ve never tried using a crust with oatmeal and cheese, give it a go. It’s delicious!
Serves 2-3
1lb fresh broad beans, shelled
1 medium onion
1 clove garlic
1oz butter
6 tomatoes
2 tbsp plain flour
1/2 pint skimmed milk
salt & pepper to taste
2oz grated cheddar cheese
2oz porridge oats
1. Boil the broad beans in salted water until tender – about 8-10 minutes.
2. Finely chop the onion and garlic, and soften gently in the butter in a large pan.
3. Add the tomatoes and continue cooking for 1 minute.
4. Add the flour, ensuring that you stir it into the vegetables, and then gradually add the milk.
5. Gently cook the sauce until it thickens.
6. Add the seasoning and half the grated cheese.
7. Place the sauce and vegetables in a large ovenproof dish, and sprinkle the top with enough oats to cover. Top with the remaining grated cheese.
8. Bake at gas mark 6 for 40 minutes, or until golden brown.
