You could use another cheese for this, but although Roquefort is
more expensive than your everyday Cheddar you only need a little
to add a lot of flavour, so it’s more than worth it. (Or try a bit of
English Stilton if you prefer.)
This could be a side dish, or a vegetarian main course with salad
and garlic bread.
For the roasted vegetables
1 large butternut squash
3–4 mixed peppers
4–5 carrots
2 onions
1 tin of chopped tomatoes
Olive oil
For the topping
1 red onion
4 big tbsp of porridge oats
2 oz (50 g) Roquefort
Olive oil
Method
1. Cut the butternut squash in half; peel the skin with a potato
peeler, remove the pips and the foamy inner bit and cut into
wedges.
2. Top and tail the carrots, scrape and thinly slice diagonally (long
thin carrots are best for this). Halve the peppers, de-seed and
cut into strips; peel and slice the onions.
3. Put the vegetables into a large ovenproof dish, drizzle with olive
oil and bake in the oven on Gas Mark 6 (200ºC) for 20–25
minutes or until the vegetables are roasted and golden brown.
4. Meanwhile, warm some more olive oil in a frying pan and cook
the finely chopped red onion for a few minutes before adding
the porridge oats to the pan. (Cook for a few more minutes
until the oats colour up a bit, if you like – or not. As long as the
oats are incorporated into the oil and onions it doesn’t really
matter.)
5. Crumble the cheese into the pan with the oats and onions and
mix well.
6. Take the roasted vegetables out of the oven and pour over the
chopped tomatoes.
7. Spread the red onion and Roquefort topping all over the
surface, turn the oven up to Gas Mark 7 (220ºC) and put the
roasted vegetables back in for another 10–15 minutes.
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