Sweetcorn and Tomato Bake

This dish is creamy, nutty and very tasty and particularly delicious with warm, crusty French bread. Try it this week, it makes a warm hearty lunch.


Ingredients: (serves 4)
3tbs vegetable oil
1 garlic clove - peeled
275g tomatoes - cut into wedges
1 green pepper - cored, deseeded and chopped
325g can sweetcorn
pinch of grated nutmeg
2tbs unsalted peanuts- chopped
5tbs double cream
1 medium egg yolk
2 medium egg whites
salt and pepper

Method:

  • Heat the oven to 220'C or Gas Mark 7
  • Heat the oil in a frying pan, add the garlic and fry until golden brown then remove the garlic but not the oil.
  • Add the tomatoes and green pepper and fry for 5 minutes. Add the sweetcorn with the juice from the can, the nutmeg and a dash of salt and pepper.
  • Cook over a low heat for about 8 minutes then pour into an ovenproof dish and stir in the peanuts.
  • Mix the cream with the egg yolk and stir into the vegetable mixture in the dish.
  • Whisk the egg whites until they make stiff peaks, then fold into the vegetable mixture with a metal spoon.
  • Cook in the oven for 25-30 minutes.   
  • Serve with fresh crusty French bread.

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