Three Cheese Summer Vegetable Bake
- a finely chopped onion
a finely sliced fennel bulb
2 finely sliced potatoes
a sliced courgette
a deseeded, sliced red pepper
a handful of finely chopped fresh parsley
2 tablespoons of plain flour
25g grated Belton Farm White Fox
Preheat the oven to 180°C/fan160°C/gas mark 4. Add the onion, fennel, potatoes, courgette, red pepper, parsley and flour into a bowl and stir up with plenty of seasoning.
Empty a third of the mixture out into a 1.5l ovenproof dish and spread out, dolloping over half of the ricotta and a third of the mozzarella.
Add another third of vegetables, Top with more ricotta and mozzarella, saving some mozzarella and all of the grated White Fox for adding later.
Cover with foil and bake in the oven for 35-40 minutes before removing the foil, layering on the remaining mozzarella and scattering the White Fox on top of that.
Bake for 20 minutes, or until golden and crisp, then serve.