Everyone gets a piece of the cheesy ring and a generous helping of the filling, made from juicy Mediterranean vegetables.
Cotswold cheese is a tangy blend of Double Gloucester with chopped chives and onions. Here it is used to make a light pastry ring, filled with a delicious mixture of colourful vegetables. Serve as a lunch or supper dish with salad.
SERVES 4
100 g (4 oz) butter
1 large onion, skinned and sliced
50 g (2 oz) mushrooms, wiped
2 courgettes, sliced
175 g (6 oz) aubergine, quartered and sliced
1 red pepper, seeded and sliced
3 tomatoes, skinned and chopped
salt and pepper
215 ml (7 1/2 oz) freshmilk
100 g (4 oz) plain flour
3 eggs, beaten
40 g (1 1/2 oz) walnut pieces, chopped
100 g (4 oz) Cotswold cheese, grated
1. Melt 25 g (1 oz) of the butter in a large saucepan. Lightly fry the onion and mushrooms for 5 minutes, until softened.
2. Add the courgettes, aubergines and red pepper and cook for 5 minutes, stirring occasionally. Add the tomatoes and season to taste.
3. Melt the remaining butter in a medium saucepan with the milk, then bring to the 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 1/2 pint) ovenproof serving dish.
4. Fill the centre with vegetables. Bake at 200°C (400°F) mark 6 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 at once.
