A delicious, wholesome supper and a simple meal for two.

 

Heat a tablespoon of vegetable oil and 1oz. butter in a heavy casserole pan.

 

Scrub and halve 1lb. of small new potatoes, peel and slice 8oz. of carrots and skin 8oz. small onions. Add to the pan and sauté until lightly browned. Add 4oz of wiped button mushrooms and cook for a further minute.

 

Stir in a level tablespoon of plain flour and after a moment add 2 teaspoons of tomato puree, ¼ pint of red wine and a ¼ pint of vegetable (or beef) stock. Season with freshly ground salt and pepper and a fresh bayleaf.

 

Cover the pan tightly and cook in a moderate oven for about an hour.

 

Ten minutes before serving, remove the bayleaf, check the seasoning and stir in 4oz of cubed mature cheddar cheese, allowing time for it to melt.